Orange Veal Marsala
|Thin veal cutlets/Veal scallops||1⁄2 Pound|
|All purpose flour||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Olive oil||1 Teaspoon|
|Unsweetened orange juice||1⁄2 Cup (8 tbs) (No Sugar Added)|
|Orange||6 Ounce, peeled and sectioned (Use 1 Small)|
|Dry marsala wine||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1 Tablespoon|
1. On sheet of wax paper dredge veal in flour, coating both sides.
2. In 10-inch nonstick skillet heat margarine and oil until margarine is melted; add veal and cook over medium-high heat, until lightly browned, 4 to 5 minutes on each side. Transfer to plate and set aside.
3. In same skillet combine remaining ingredients and cook over high heat, until thoroughly heated, 3 to 5 minutes, scraping particles from bottom of pan.
4. Return veal to skillet and turn to coat with orange mixture; cook until veal is heated through, 1 to 2 minutes.