Veal in Orange Sauce

Ingredients

• 4 veal cutlets about 120g each (from the top loin)
• 1 tbsp oil
• 20 g butter
• Salt
• freshly ground pepper
• 0.5 untreated lemon zest
• 0.5 untreated orange zest
• 100 ml Orange Juice
• 1 tbsp Lemon Juice
• 4 tbsp olive oil
• freshly ground pepper
• 150 ml veal stock
• 20 g cold butter in pieces
• Salt
• freshly ground pepper
• 1 orange
• 350 g fettuccine
• mint for garnish

Instructions

1. 1.

   Slice the veal cutlets crosswise in half and flatten with a meat mallet. Mix the ingredients for the marination well together. Place the cutlets in a shallow bowl, pour the marination over them and cover for 1 hour.

2. 2.

   Heat oil and butter in a pan and fry the well-drained cutlets on each side for 1-2 minutes, seasoning with salt and pepper. Remove from heat.