Instructions: Place flour on a large plate and season with salt and pepper to taste. In a large skillet, melt 1/4 cup of margarine. Coat the veal with flour, shaking off excess. Add to the skillet, in batches, and cook for 30 seconds on each side. Transfer to a warm plate and keep warm. Discard the pan drippings.

Add 1/2 cup of the orange juice to the pan and bring to a boil, scraping up any browned bits. Boil 1-2 minutes or until juice is reduced to a glaze.

Add remaining 1/2 cup orange juice and sage; season with salt and pepper and bring back to a boil. Boil 1-2 minutes or until mixture thickens.

Remove from heat and whisk in remaining 2 Tbs. of margarine. Transfer veal to a platter, spoon orange sauce on top and garnish with orange slices and fresh parsley to serve.

NOTES :
Prep: 10 min, Cook: 10 min.

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