TANGERINE VEAL MEDALLIONS
A bright, tasty citms sauce matches perfectly with veal, especially in this easy saute. 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.
EatingWell Healthy in a Hurry Cookbook
Makes 4 servings.
Total time: 30 minutes
• 2 tablespoons pink peppercorns, crushed, or 1 tablespoon black peppercorns, crushed
• 1 pound boneless veal loin, trimmed of fat and cut into eight 1/2-inch-thick medallions
• Salt to taste
• 1 tablespoon extra-virgin olive oil, divided
• 1 large shallot, minced
• 1 cup fresh tangerine juice or fresh orange juice
• 2 tablespoons balsamic vinegar
• 1 teaspoon tomato paste
• 2 scallions, chopped
1. Press peppercorns into both sides of veal medallions. (They will not completely coat the veal.) Season with salt.
2. Heat 1½ 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.
3. Add the remaining 1½ 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.
Shopping Tip: Ask your butcher for the boneless veal; as an alternative, you can use pork tenderloin.
Per Serving: 222 calories; 9 g fat (3 g sat, 5 g mono); 85 mg cholesterol; 11 g carbohydrate; 22 g protein; 1 g fiber; 168 mg sodium.
Nutrition Bonus: Vitamin C (35% daily value). Zinc (18% dv).