• 1 lb. boneless veal loin, or veal cutlets
• 1/2 cup all purpose flour
• 1/4 cup plus 2 Tbs. low calorie margarine
• 1 cup fresh orange juice
• 1 tsp. fresh sage, minced
• 1 orange, sliced
• 1 Tbs. fresh parsley, minced

Place flour on a large plate and season with salt and pepper to taste. In a large skillet, melt 1/4 cup of margarine. Coat the veal with flour, shaking off excess. Add to the skillet, in batches, and cook for 30 seconds on each side. Transfer to a warm plate and keep warm. Discard the pan drippings. Add 1/2 cup of the orange juice to the pan and bring to a boil, scraping up any browned bits. Boil 1-2 minutes or until juice is reduced to a glaze. Add remaining 1/2 cup orange juice and sage; season with salt and pepper and bring back to a boil. Boil 1-2 minutes or until mixture thickens. Remove from heat and whisk in remaining 2 Tbs. of margarine. Transfer veal to a platter, spoon orange auce on top and garnish with orange slices and fresh parsley to serve.

Note: Ideally diabetics should meet with a professional dietitian to plan an individualized diet plan. There is no single diet that meets all the needs of everyone with diabetes.

Per serving: calories 378, fat 21.4g, 51% calories from fat, cholesterol 100mg, protein 24.2g, carbohydrates 21.5g, fiber 1.3g, sugar 9.8g, sodium 292mg, diet points 9.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.7, Bread: 0.7, Lean meat: 3.1, Fat: 2.5, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information