Veal with Orange Balsamic Glaze
SmartPoints® value per serving
Veal coated in this orange balsamic glaze is definitely the star of this dinner dish. Sweet and tangy gives every mouthful an explosion of flavour making this a much loved mid-week meal.
Lean veal schnitzel, uncrumbed
500 g, veal variety
½ cup(s), (125ml)
Chicken stock cube
½ individual, to make 1/4 cup (60ml) liquid chicken stock
Reduced fat oil spread
- Heat oil in a large non-stick frying pan over high heat. Cook veal for 1-2 minutes each side or until cooked to your liking. Transfer to a plate.
- Add orange juice, vinegar and stock to the pan and cook, on high, for 3 minutes or until reduced by half.
- Remove from heat. Add canola spread and stir until melted. Return veal and juices to pan to coat.
SERVING SUGGESTION: Steamed baby potatoes and zucchini.