Veal With Orange Sauce

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From fridge to table, a really quick mid-week recipe with only a few ingredients that are readily on hand: veal cooked in an orange and wine sauce. adapted from 'colour me healthy' by rita erlich and dr alice murkies and an earlier recipe of my own. when i came across this recipe in 'colour me healthy', i dug out a recipe i'd had in my very first hand-written recipe book from the early seventies when so many of the influences on australian cuisine were only just beginning to make a ripple and so many of our recipes were still basically derived from english recipes. although i suffered english school meals as a child, there really is a lot more to english - and earlier australian - cuisine than chops and three veg! i am, therefore, posting this as both an english and an australian recipe.

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Steps

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Preheat the oven to a moderate temperature.

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Squeeze the orange juice , and set aside.

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Grate a teaspoon of orange rind , and set aside.

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Dip the slices of veal in flour , then saut until lightly browned on both sides.

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Transfer the veal to an ovenproof casserole dish , and set aside.

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Pour the orange juice and wine into the still-hot saut pan.

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Let the orange juice and wine bubble for one minute.

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Add the soy sauce and orange zest , then pour the orange / wine sauce over the veal.

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Cover with foil and cook for 30 minutes.

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Remove the foil , add some freshly chopped chives and serve.

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Ingredients

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lean veal, flour, vegetable oil, orange juice, orange zest, red wine, low sodium soy sauce, fresh chives