Veal with Orange Sauce
Delicate and flavorful, Veal with Orange Sauce is a show-stopping dish that combines tender veal cutlets with a vibrant citrus glaze. Lightly seasoned and pan-seared to golden perfection, the veal is enveloped in a luscious sauce made from freshly squeezed orange juice, fragrant orange zest, and a touch of sweet honey, balanced with rich chicken stock. This quick and elegant recipe, ready in just 35 minutes, is perfect for both weeknight dinners and special occasions. Finished with a bright garnish of fresh thyme, this dish pairs beautifully with roasted vegetables, fluffy rice, or crusty bread to soak up the zesty sauce. Perfect for citrus lovers and gourmet enthusiasts alike, this recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cups All-purpose flour
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 0.5 cups Orange juice (freshly squeezed)
- 1 teaspoon Orange zest
- 0.5 cups Chicken stock
- 1 tablespoon Honey
- 2 sprigs Fresh thyme (optional, for garnish)
Instructions
Season the veal cutlets on both sides with salt and black pepper.
Place the all-purpose flour on a plate. Lightly dredge each veal cutlet in the flour, shaking off any excess.
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and foamy.
Add the veal cutlets to the skillet and cook for 2-3 minutes on each side, or until golden brown and cooked through. Remove the veal from the skillet and set aside on a plate, covering lightly with foil to keep warm.
In the same skillet, reduce the heat to medium-low and add the orange juice, orange zest, chicken stock, and honey. Stir well, scraping up any browned bits from the bottom of the pan for added flavor.
Simmer the sauce for 5-7 minutes, or until it reduces slightly and thickens to a light syrupy consistency.
Return the veal cutlets to the skillet, spooning the orange sauce over them to coat, and let them warm through for 1-2 minutes.
Transfer the veal to serving plates, pouring any remaining sauce over the top. Garnish with fresh thyme sprigs, if desired, and serve immediately.
Nutrition Facts
Calories |
1751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 1850 mg | 80% | |
| Total Carbohydrate | 77.7 g | 28% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 28.1 g | ||
| Protein | 174.0 g | 348% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 152 mg | 12% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2028 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
