search saves

Veal With Orange Sauce

Veal With Orange Sauce created by PanNan

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.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Preheat the oven to a moderate temperature.
  • Squeeze the orange juice, and set aside.
  • Grate a teaspoon of orange rind, and set aside.
  • Dip the slices of veal in flour, then sauté until lightly browned on both sides.
  • Transfer the veal to an ovenproof casserole dish, and set aside.
  • Pour the orange juice and wine into the still-hot sauté pan.
  • Let the orange juice and wine bubble for one minute.
  • Add the soy sauce and orange zest, then pour the orange/wine sauce over the veal.
  • Cover with foil and cook for 30 minutes.
  • Remove the foil, add some freshly chopped chives and serve.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. PanNan
    Veal With Orange Sauce Created by PanNan
    Reply
  2. PanNan
    This is indeed a quick and easy recipe for veal, and it was nicely cooked and tender. We weren't wild about the flavor of the wine/orange juice combination in the sauce, but that is just a matter of personal taste. I cut them, but then forgot to use the fresh chives when serving, so they're missing in the picture, too. Thanks for recommending your recipe when I requested something with veal. It made a very nice mail.
    Reply
  3. bluemoon downunder
    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.
Advertisement