Tangerine Veal Medallions

Categories: 2send, Beef, Lowfat
Yield: 4 servings

2 tb Pink peppercorns; crushed or
-1-tbs black peppercorns,
-crushed
14 oz Boneless veal loin; trimmed
-of fat and cut into eight
-1/2-inch-thick medallions
Salt; to taste
1 ts Olive oil
1 lg Shallot; minced
1 c Fresh tangerine juice; or
-fresh orange juice
2 tb Balsamic vinegar
1 ts Tomato paste
2 Scallions; chopped
Steamed Spinach; 4-cups;
-optioanal
Orzo; 2- to 4-cups; optional

PREPARATION NOTE: Prepare orzo according to directions on package. Fresh or
frozen spinach can be steamed in a small amount of water and
butter-flavored sprinkles added for flavor.

1. Press peppercorns into both sides of veal medallions. (They will not
completely coat the veal.) Season with salt.

2. In a large skillet, heat 1/2 teaspoon oil over medium-high heat. Add
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.

3. Add remaining 1/2 tablespoon oil to the skillet. 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 liquid is
reduced by half, about 4 minutes. Stir in scallions and any accumulated
juices from the veal. Season with salt.

4. Arrange veal on plates and spoon sauce over. Serve immediately.

Yield: 4 servings. 14 ounces (each 3.5oz cutlet is 158cals, 4g fat (22%
cff). ORIGINAL Each 4-ounce cutlet prepared with 3-times the amount of
olive oil: calories, 190; carbohydrate, 10 gms; protein, 16 gms; fat, 9
gms; cholesterol, 105 mgs; sodium, 75 mgs and total calories from fat, 43
percent.

Source: Eating Well Magazine, November 1997. See also "Dining In." Menus By
Catherine Trcalek (1998/Dec 17: Jacksonville Times-Union
); Mail from kitpath@earthlink.net
12/98

Recipe by: Eating Well, Nov 97 / Modified

Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 18, 1998, converted
by MM_Buster v2.0l.

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