Ingredients:
1/2 lb thin veal cutlets or 1/2 lb chicken cutlets
4 teaspoons all-purpose flour
1 teaspoon margarine
1 teaspoon olive oil
1/2 cup orange juice ( no sugar added)
1 small oranges, peeled and sectioned
1/4 cup dry marsala wine
1 tablespoon chopped fresh parsley
1 dash pepper
Directions:
On a sheet of wax paper dredge the veal in flour, coating both sides.
In a 10-inch nonstick skillet heat the margarine and oil until the margarine is melted; add the veal and cook over medium-high heat until lightly browned (about 4-5 minutes) on each side.
Set veal aside.
In the same skillet combine the remaining ingredients and cook over high heat until thoroughly heated (about 3-5 minutes).
Scrape any particles from the bottom of the pan.
Return veal to skillet and turn to coat with orange mixture; cook until the veal is heated through (about 1-2 minutes).
Servings: 2
Time preparation: 10 min.
Time total: 25 min.