Veal Piccata With Orange Sauce
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)