Veal Piccata with Orange Sauce

Veal Piccatta is an Italian dish with the technique of slicing meat which is then coated, sautéed and served in a sauce.

Ingredients serve 4

1 veal fillet or veal loin (700g)

½ cup plain flour

100 g butter

1 cup orange juice (250ml)

1 tsp minced fresh thyme

Method

Cut the meat into pieces and flatten. Place flour onto a large plate and season. Turn the meat in the flour mix. Place 60 g butter in a frying pan over medium heat and cook the meat for approx. 1 minute on each side. Place the cooked meat on a plate and keep warm. Add ½ cup of the orange juice and bring to theboil. Boil until juice is reduced to a glaze and add the remaining ½ cup orange juice and thyme, season with salt and pepper and bring back to a boil. Cook for further 2 minutes or until mixture thickens. Remove from heat and whisk in the remaining 40 g butter. Transfer veal to serving plates, spoon orange sauce on top and serve with steamed broccolini.

Note: Alternatively serve with steamed asparagus, beans, freshly cut orange slices and chopped parsley.