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Veal Piccata with Orange Sauce

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Description Edit

This veal piccata with orange sauce recipe brought to you from the recipe collection

Ingredients Edit

Directions Edit

  1. Place flour on a large plate and season with salt and pepper to taste.
  2. In a large skillet, melt ¼ cup of margarine.
  3. Coat the veal with flour, shaking off excess.
  4. Add to the skillet, in batches, and cook for 30 seconds on each side.
  5. Transfer to a warm plate and keep warm.
  6. Discard the pan drippings.
  7. Add ½ cup of the orange juice to the pan and bring to a boil, scraping up any browned bits.
  8. Boil 1 – 2 minutes or until juice is reduced to a glaze.
  9. Add remaining ½ cup orange juice and sage; season with salt and pepper and bring back to a boil.
  10. Boil 1 – 2 minutes or until mixture thickens.
  11. Remove from heat and whisk in remaining 2 tbs.
  12. Of margarine.
  13. Transfer veal to a platter, spoon orange sauce on top and garnish with orange slices and fresh parsley to serve.

Nutritional information Edit

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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