Veal Piccata with Orange Sauce

Veal Piccata With Orange Sauce Recipe Veal Piccata With Orange Sauce

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

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.

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