• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Tangerine Veal Medallions

  • Recipe Submitted by on

Category: Low Fat, Beef

 Ingredients List

  • 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

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