The EatingWell Healthy in a Hurry Cookbook (2006)
A bright, tasty citrus sauce matches perfectly with veal, especially in this easy sauté. If you like, spike the dish with a few dashes of bottled red pepper sauce. In any case, serve it with wilted chard or steamed asparagus.
Active Time: 30 minutes |
Total Time: 30 minutes
2 tablespoons pink peppercorns, crushed, or 1 tablespoon black peppercorns, crushed
1 pound boneless veal loin, trimmed and cut into eight 1/2-inch-thick medallions
1 tablespoon extra-virgin olive oil, divided
1 large shallot, minced
1 cup tangerine juice, or orange juice
2 tablespoons balsamic vinegar
1 teaspoon tomato paste
2 scallions, chopped
Press peppercorns into both sides of veal medallions. (They will not completely coat the veal.) Season with salt.
Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add the veal and cook until golden outside and faintly pink inside, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm.
Add the remaining 1 1/2 teaspoons oil to the pan. Add shallot and cook, stirring, until softened, about 1 minute. Add juice, vinegar and tomato paste. Bring to a boil, scraping up any browned bits. Cook until the liquid is reduced by half, about 4 minutes. Stir in scallions and any accumulated juices from the veal. Season with salt. Divide the veal among 4 plates and top with the sauce. Serve immediately.
Per serving :
9 g Fat;
3 g Sat;
5 g Mono;
85 mg Cholesterol;
11 g Carbohydrates;
22 g Protein;
1 g Fiber;
168 mg Sodium;
455 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/2 fruit, 3 lean meat, 1/2 fat
Tips & Notes
Ask your butcher for the boneless veal; for a less expensive alternative, use pork tenderloin.