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Recipe Name: Tangerine Veal Medallions Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Tablespoon(s) Pink peppercorns, crushed or
1-tbs black peppercorns
crushed
14 Ounce(s) Boneless veal loin, trimmed
of fat and cut into eight
1/2-inch-thick medallions
Salt, to taste
1 Teaspoon(s) Olive oil
1 Shallot, minced
1 Cup(s) Fresh tangerine juice, or
Fresh orange juice
2 Tablespoon(s) Balsamic vinegar
1 Teaspoon(s) Tomato paste
2 Scallions, chopped
Steamed Spinach, 4-cups
optioanal
Orzo, 2- to 4-cups optional
Directions:
PREPARATION NOTE: Prepare orzo according to directions on package.
Freshor frozen spinach can be steamed in a small amount of water
andbutter-flavored sprinkles added for flavor. Press peppercorns into
both sides of veal medallions. (They will notcompletely coat the veal.)
Season with salt. In a large skillet, heat 1/2 teaspoon oil over
medium-high heat. Addveal and cook until golden outside and faintly
pink inside, about 2minutes per side. Transfer to a plate and tent with
foil to keep warm. Add remaining 1/2 tablespoon oil to the skillet.
Add shallot andcook, stirring, until softened, about 1 minute. Add
juice, vinegar andtomato paste. Bring to a boil, scraping up any
browned bits. Cook untilliquid is reduced by half, about 4 minutes.
Stir in scallions and anyaccumulated juices from the veal. Season with
salt. 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 ofolive oil: calories, 190; carbohydrate, 10 gms; protein, 16
gms; fat, 9gms; cholesterol, 105 mgs; sodium, 75 mgs and total calories
from fat,43 percent.Source: Eating Well Magazine, November 1997. See
also "Dining In." MenusBy Catherine Trcalek (1998/Dec 17: Jacksonville
Times-Union<www.jacksonville.com/tu-online/stories>); Mail
fromkitpath@earthlink.net 12/98Recipe by: Eating Well, Nov 97 /
ModifiedPosted to EAT-LF Digest by kitpath@earthlink.net on Dec 18,
1998,converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 390
Calories From Fat: 171
Total Fat: 19.1g
Cholesterol: 117.1mg
Sodium: 494.9mg
Potassium: 946.4mg
Carbohydrates: 21.4g
Fiber: 5g
Sugar: 14.1g
Protein: 34.8g


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