Ingredients
- 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
Directions
- 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.
Nutritional Information Per Serving:
Calories: 432
Fat: 6 grams
Sodium: 274 miligrams
Cholesterol: 89 miligrams
Protein: 25 grams
Carbohydrates: 22 grams