Veal in Orange Sauce


½ lb. veal cutlets

1 tsp olive oil

salt and pepper freshly ground, to taste

3 medium shallots chopped

1/4 cup sherry wine vinegar (or balsamic)

1 tsp dried rosemary

1 tsp dried thyme

½ cup orange juice plus 2 TBS

2 tsp cornstarch

Pound veal flat between wax paper sheets. Heat oil in medium-size nonstick skillet. Get skillet very hot. Brown veal on both sides, about 1 minute per side for veal 1/4 inch think. Remove to plate. Salt and pepper cooked veal to taste. Add shallots and vinegar to pan and saute, scraping up brown bits in pan, until vinegar evaporates, about 1 minute. Add rosemary. thyme, and ½ cup orange juice to pan and simmer 1 minute. Mix cornstarch and 2 tbs orange juice together and add to sauce. Simmer several seconds to thicken. Serve veal with sauce spooned over, on rice pilaf.

Can also be made with boneless chicken breasts. Cook 2 minutes per side.

From Linda Gassenheimer, The Miami Herald, 3/23/95