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Meat - Veal Piccata with Orange Sauce

Source of Recipe

from American diabetes assoc via dwfoods com


List of Ingredients

1 lb. lean veal cutlets
1/2 c. flour
salt and pepper to taste
1/4 c. + 2 tbsp. I can't beleive it's not butter light
1/2 c. + 1/2 c. fresh orange juice, divided
1/2 tsp. dried poultry seasoning
1 sliced orange
3/4 tsp. dried parsley, or 1 tbsp. freshly minced


Recipe

Place the flour on a large plate and season with salt and pepper to taste.
Melt the 1/4 c. of butter light in a large frying pan.
Coat the veal with flour, shaking off the excess.
Add to the pan, 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 c. of the orange juice to the pan and bring it to a boil, scraping up any browned bits, (deglazing.) Boil for 1 - 2 minutes or the until juice is reduced to a glaze.
Add the remaining 1/2 c. orange juice, poultry seasoning; season with salt and pepper and bring back to a boil.
Boil 1 - 2 minutes or the until mixture thickens.
Remove from heat and whisk in the remaining 2 tbsp. of butter light.
Transfer the veal to a platter, spoon the orange sauce on top and garnish with the orange slices and fresh parsley.

Nutritional info per serving:
calories 378, fat 21.4g, 51% calories from fat, chol 100mg, prot 24.2g, carb 21.5g, fiber 1.3g, sugar 9.8g, sod 292mg, diet points 9.6.

Diebetic exchanges:
Milk: 0.0, Vegetable: 0.0, Fruit: 0.7, Bread: 0.7, Lean meat: 3.1, Fat: 2.5, Sugar: 0.0, Very lean meat protein: 0.0