The Aussie Gourmet: Orange Veal

The Jewish Home | NOVEMBER 10, 2022 In The K tchen Scallopine All’ Arancio

Orange Veal Cutlet

By Naomi Nachman

I am sending my weekly article off to our editors while I am in Florence, Italy, attending a culinary program run by Susie Fishbein. She has organized a wonderful cooking program with the Cordon Bleu. We have had an amazing week here in Florence so far. We met the chief rabbi of Florence, saw all the historical sights, toured Terra Di Seta, a kosher winery, and an olive oil factory.

I am learning some great new recipes but also learning new skills. Susie worked with the local kashrut authority, and we had a mashgiach working full time on all our culinary trip. One of our chef-instructors shared this recipe with us at our welcome dinner, and I fell in love with the combination of oranges and veal. (You can also try this with chicken cutlets.)

Ingredients

◦ Four slices of veal scallopini (thin sliced and boneless) ◦ 1 cup all-purpose flour ◦ Juice of two oranges ◦ Salt and pepper ◦ 3 tablespoons of extra-virgin olive oil ◦ 1 orange, sliced

Preparation

Dredge the meat on both sides with flour. In a large pan, 1-2 tablespoons of oil and sear the meat on both sides. Season each piece with salt and pepper and pour in the fresh orange juice. Remove the meat from pan and place on a serving dish. Turn up heat for the pan to thicken the sauce on high for one or two minutes. Season the sauce with salt and pepper to your liking. Pour sauce over meat in prepared pan. Serve hot with slices of fresh orange.