• 1 lb. lean veal cutlets
  • 1/2 cup all purpose flour
  • 1/4 cup plus 2 tbsp low-calorie margarine
  • 1 cup fresh orange juice
  • 1 tsp. fresh sage, minced
  • 1 orange, sliced
  • 1 tbsp fresh parsley, minced


  1. Place flour on a large plate and season with salt and pepper to taste.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from heat and whisk in remaining 2 Tbs. of margarine.
  6. Transfer veal to a platter, spoon orange sauce on top and garnish with orange slices and fresh parsley to serve.


Recipe Yield: Servings: 4

Nutritional Information Per Serving:

Calories: 432
Fat: 6 grams
Sodium: 274 milligrams
Cholesterol: 89 milligrams
Protein: 25 grams
Carbohydrates: 22 grams

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Diabetic Exchanges

4 Lean Meat; 1 Starch