VEAL WITH ORANGE SAUCE
From fridge to table, a really quick mid-week recipe with only a few ingredients that are readily on hand: veal cooked in an orange and wine sauce. Adapted from 'Colour Me Healthy' by Rita Erlich and Dr Alice Murkies and an earlier recipe of my own. When I came across this recipe in 'Colour Me Healthy', I dug out a recipe I'd had in my very first hand-written recipe book from the early seventies when so many of the influences on Australian cuisine were only just beginning to make a ripple and so many of our recipes were still basically derived from English recipes. Although I suffered English school meals as a child, there really is a lot more to English - and earlier Australian - cuisine than chops and three veg! I am, therefore, posting this as both an English and an Australian recipe.
Provided by bluemoon downunder
Categories Veal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to a moderate temperature.
- Squeeze the orange juice, and set aside.
- Grate a teaspoon of orange rind, and set aside.
- Dip the slices of veal in flour, then sauté until lightly browned on both sides.
- Transfer the veal to an ovenproof casserole dish, and set aside.
- Pour the orange juice and wine into the still-hot sauté pan.
- Let the orange juice and wine bubble for one minute.
- Add the soy sauce and orange zest, then pour the orange/wine sauce over the veal.
- Cover with foil and cook for 30 minutes.
- Remove the foil, add some freshly chopped chives and serve.
Nutrition Facts : Calories 150, Fat 3.6, SaturatedFat 0.5, Sodium 154.5, Carbohydrate 12.5, Fiber 0.3, Sugar 8.4, Protein 1
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