Low Fat Tangerine Veal Medallions Recipe

Low Fat Tangerine Veal Medallions Recipe

Ingredients

• 2 tablespoons pink peppercorns, crushed, or 1 tablespoon black peppercorns, crushed
• 1 pound boneless veal loin, trimmed of fat , cut into eight 1/2-thick medallions
• salt, to taste
• 1 tablespoon olive oil
• 1 large shallot, minced
• 1 cup fresh tangerine juice, or fresh orange juice
• 2 tablespoons balsamic vinegar
• 1 teaspoon tomato paste
• 2 scallions, chopped

Method

1. Press peppercoms into both sides of veal medallions.
2. They will not completely coat the veal.
3. Season with salt.
4. In a large skillet, heat 1/2 tablespoon oil over medium-high heat.
5. Add veal and cook until golden outside and faintly pink inside, about 2 minutes per side.
6. Transfer to a plate and tent with foil to keep warm.
7. Add remaining 1/2 tablespoon oil to the skillet.
8. Add shallot and cook, stirring, until softened, about 1 minute.
9. Add juice, vinegar and tomato paste.
10. Bring to a boil, scraping up any browned bits.
11. Cook until liquid is reduced by half, about 4 minutes.
12. Stir in scallions and any accumulated juices from the veal.
13. Season with salt.
14. Arrange veal on plates and spoon sauce over.
15. Serve immediately.

MAKES 4 SERVINGS.

1. Calories per serving; 16 grams protein; 9 grams fat (3 grams saturated fat); 10 grams carbohydrate; 75 mg sodium; 105 mg cholesterol; 1 gram fiber

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