| 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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