Veal With Orange
|Veal cutlets||12 , thinly sliced as for scaloppini|
|Stock||1⁄2 Cup (8 tbs)|
1 In a pan, heat the butter.
2 Add the veal and saute quickly until golden brown.
3 Add the brandy and flame the brandy.
4 Remove the meat from the pan.
5 Blend in the flour, grated rind and strained juice of one orange and the stock.
6 Stir until boiling.
7 Return the veal to the pan.
8 Correct the seasoning and cover.
9 Simmer for 10 minutes.
10 Meantime, peel the second orange.
11 Cut away the pitch, and slice the flesh thinly into rounds.
12 Set a plate on a pan of simmering water and place the orange rounds on it to warm slightly.
13 Transfer the veal along with the gravy to a large serving dish.
14 Serve decorated with warm orange rounds.
Calories 173 Calories from Fat 68
% Daily Value*
Total Fat 8 g11.9%
Saturated Fat 4.6 g23.2%
Trans Fat 0 g
Cholesterol 83.7 mg27.9%
Sodium 105.4 mg4.4%
Total Carbohydrates 5 g1.7%
Dietary Fiber 0.71 g2.8%
Sugars 2.4 g
Protein 19 g37.5%
Vitamin A 5% Vitamin C 20%
Calcium 1.4% Iron 0.86%
*Based on a 2000 Calorie diet