Ingredients

1 pound lean veal cutlets
1/2 C. all purpose flour
1/4 C. low calorie margarine plus 2 Tbsp.
1 C. fresh orange juice
1 tsp. fresh sage, minced
1 orange, sliced
1 Tbsp. fresh parsley, minced

Cooking Instructions

Place flour on a large plate and season with salt and pepper to taste. In a large skillet, melt 1/4 C. 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 C. of the orange juice to the pan and bring to a boil, scraping up any browned bits. Boil 1 to 2 minutes, or until juice is reduced to a glaze. Add remaining 1/2 C. orange juice and sage. Season with salt and pepper, and bring back to a boil. Boil 1 to 2 minutes, or until mixture thickens. Remove from heat and whisk in remaining 2 Tbls. of margarine. Transfer veal to a platter, spoon orange sauce on top, and garnish with orange slices and fresh parsley to serve.
 
 
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