| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | Diabetic | 4 | Servings | |
INGREDIENTS
| 1 | lb | Lean veal cutlets |
| 1/2 | c | All purpose flour |
| 1/4 | c | Low calorie margarine; plus 2 tablespoons |
| 1 | c | Fresh orange juice |
| 1 | ts | Fresh sage; minced |
| 1 | Orange; sliced | |
| 1 | tb | Fresh parsley; minced |
INSTRUCTIONS
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. Source: webmaster@MealsForYou.com Copyright © 1996-1998 Meals For You. MC Formatted & MC Busted by Barb at Possum Kingdom NOTES : Prep: 10 min, Cook: 10 min. Recipe by: The American Diabetes Association's Easy & Elegant Entrees Posted to recipelu-digest by "abprice@wf.net" <abprice@wf.net> on Mar 22, 1998
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