Low-fat Orange Veal Marsala

• 12 lb thin veal cutlets or 12 lb chicken cutlet
• 4 teaspoons all-purpose flour
• 1 teaspoon margarine
• 1 teaspoon olive oil
• 12 cup orange juice (no sugar added)
• 1 small orange, peeled and sectioned
• 14 cup dry marsala wine
• 1 tablespoon chopped fresh parsley
• 1 dash pepper

1. On a sheet of wax paper dredge the veal in flour, coating both sides.
2. In a 10-inch nonstick skillet heat the margarine and oil until the margarine is melted; add the veal and cook over medium-high heat until lightly browned (about 4-5 minutes) on each side.
3. Set veal aside.
4. In the same skillet combine the remaining ingredients and cook over high heat until thoroughly heated (about 3-5 minutes).
5. Scrape any particles from the bottom of the pan.
6. Return veal to skillet and turn to coat with orange mixture; cook until the veal is heated through (about 1-2 minutes).

thin veal cutlets, allpurpose, margarine, olive oil, orange juice, orange, marsala wine, parsley, pepper

Taken from www.food.com/recipe/low-fat-orange-veal-marsala-25582 (may not work)