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Servings: 6


Step One
2¼ Pounds Veal Cutlet ( 3 - 2 Oz Pieces Per Portion)
2 Tablespoons Flour -- as needed
Step Two
1½ Cups Orange Juice
Step Three
2 Tablespoons Lime juice
3/4 Teaspoon Orange zest
3 Tablespoons Butter, Unsalted

6 Each Orange Slices -- for garnish
6 Slices Lime Slices -- for garnish


[1) Reduce Orange Juice by 1/3.

[2) Add Lime Juice and Orange zest.

[3) Flour and Saute Veal. Remove from pan and keep warm.

[4) Deglace veal pan with Sauce, add butter, swirl to finish sauce.

Serving Ideas: Garnish with Lime & Orange slice.

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