Veal doesn't have to be a company-only dish. This dinner of Veal in Orange Sauce and Broccoli Rice Pilaf doesn't take long to make. In fact, the veal itself cooks in less than 5 minutes. The secret is to carefully cook the thin slices of veal. If veal is overcooked, it will be tough and dry and even a good sauce won't help.
A pilaf is a rice dish that originated in the Middle East. The rice is first sauteed in a skillet, then the liquid is added. For this dish, I added broccoli, but any type of vegetable can be used. Try zucchini or a mixture of vegetables if you like.
Helpful Hints:
_ Boneless, skinless chicken can be used instead of veal. Cook 2 minutes per side for \-inch thick piece.
_ Balsamic vinegar can be used instead of sherry wine vinegar.
_ Minced garlic can be found in jars in the produce or condiment sections of the supermarket.
_ Sweet onions can be used instead of shallots.
_ Make sure your skillet is very hot before browning the veal. The juices will be sealed in and a brown crust will form.
Countdown:
_ Start rice.
_ While rice cooks, make veal.
_ When rice is finished, set aside, covered, and complete veal dish.
Shopping List:
{ pound veal cutlets, 1 bottle sherry wine vinegar, 1 bottle dried rosemary, 1 bottle dried thyme, 1 small bottle orange juice, 3 medium shallots, { pound broccoli florets
Staples: olive oil, olive oil spray, minced garlic, long-grain white rice, cornstarch, fat-free, low-salt chicken broth, salt, black peppercorns.
