Serves: 4
Total Calories: 155

1/2 cup flour
dash salt and pepper
6 tablespoons low-calorie margarine
1 pound lean veal cutlets
1 cup fresh orange juice
1 teaspoon minced fresh sage
1 orange, sliced
1 tablespoon minced fresh parsley

1. Place flour on a large plate and season with pepper and salt. In a large skillet, melt 4 tablespoons 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.

2. 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 for 1 to 2 minutes or until juice is reduced to a glaze.

3. Add remaining 1/2 cup orange juice and sage season with salt and pepper and bring back to a boil. Boil for 1 to 2 minutes or until mixture thickens.

4. Remove from heat and whisk in remaining 2 tablespoons of margarine. Transfer veal to a platter, spoon orange sauce on top, and garnish with orange slices and fresh parsley to serve.

EXCHANGES
1 Starch
4 Lean Meat

NUTRITION FACTS
Calories 320
Calories from Fat 106
Total Fat 12 grams
Saturated Fat 3 grams
Cholesterol 117 milligrams
Sodium 204 milligrams
Total Carbohydrate 18 grams
Dietary Fiber 1 gram
Sugars 8 grams
Protein 34 grams

Nutritional Facts:

Serves: 4
Total Calories: 155
Calories from Fat: 60

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