Recipe for Tangerine Veal Medallions 
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Yield:
4
Ingredients:
Amount Ingredient
2 tbl pink peppercorns crushed or 1-tbs black peppercorns crushed
14 oz boneless veal loin trimmed of fat
and cut into eight 1/2-inch-thick
medallions
Salt to taste
1 tsp olive oil
1 lrg shallot minced
1 cup fresh tangerine juice
or fresh orange juice
2 tbl balsamic vinegar
1 tsp tomato paste
2 x scallions chopped
4 cup steamed spinach optional
Instructions:
Instructions: PREPARATION

NOTE: Prepare orzo according to directions on package. Fresh or frozen spinach can be steamed in a small amount of water and butter-flavored sprinkles added for flavor.

1. Press peppercorns into both sides of veal medallions. (They will not completely coat the veal.) Season with salt.

2. In a large skillet, heat 1/2 teaspoon oil over medium-high heat. Add veal and cook until golden outside and faintly pink inside, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm.

3. Add remaining 1/2 tablespoon oil to the skillet. Add shallot and cook, stirring, until softened, about 1 minute. Add juice, vinegar and tomato paste. Bring to a boil, scraping up any browned bits. Cook until liquid is reduced by half, about 4 minutes. Stir in scallions and any accumulated juices from the veal. Season with salt.

4. Arrange veal on plates and spoon sauce over. Serve immediately.

Yield: 4 servings. 14 ounces (each 3.5z cutlet is 158cals, 4g fat (22%

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