Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Orange Juice | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb lean veal cutlets
- ½ cup all purpose flour
- ¼ cup + 2 tablespoons low calorie margarine
- 1 cup fresh orange juice
- 1 tsp fresh sage, minced
- 1 orange, sliced
- 1 tbsp fresh parsley, minced
Directions
Place flour on a large plate and season with salt and pepper to taste.
In a large skillet, melt ¼ 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 ½ 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 ½ 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.