Meat - Veal Piccata, w/orange sauce
Source of Recipe
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List of Ingredients
Meat - Veal Piccata, w/orange sauce
1 lb lean veal cutlets
1/2 c all purpose flour
1/4 c low calorie margarine; plus 2 tablespoons
1 c fresh orange juice
1 tsp fresh sage; minced
1 orange; sliced
1 tb fresh parsley; minced
Place flour on a large plate and season with salt and pepper to taste. In a
large skillet, melt 1/4 cup of margarine. Coat the veal with flour, shaking
off excess. Add to the skillet, in batches, and cook for 30 seconds on each
side. Transfer to a warm plate and keep warm. Discard the pan drippings.
Add 1/2 cup of the orange juice to the pan and bring to a boil, scraping up
any browned bits. Boil 1-2 minutes or until juice is reduced to a glaze.
Add remaining 1/2 cup orange juice and sage; season with salt and pepper
and bring back to a boil. Boil 1-2 minutes or until mixture thickens.
Remove from heat and whisk in remaining 2 Tbs. of margarine. Transfer veal
to a platter, spoon orange sauce on top and garnish with orange slices and
fresh parsley to serve. Makes 4 servings.
Nutritional info per serving:
calories 432, fat 26.3g, 55% calories from fat, cholesterol
89mg, protein 25.5g, carbohydrates 22.6g, fiber 1.6g, sodium 274mg.
Exchanges: Lean Meat 4, Starch 1.
Recipe
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