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Veal Piccata with Orange Sauce

A veal cutlet dish coated in flour and pan‑fried, topped with a reduced orange‑sage sauce.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Sage and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,445 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Piccata with Orange Sauce

Time30 seconds per side for the veal

Ingredients

Directions

Prepare the veal

  1. Place flour on a large plate and season with salt and pepper to taste.

  2. In a large skillet, melt ¼ cup of margarine.

  3. Coat the veal with flour, shaking off excess.

  4. Add to the skillet, in batches, and cook for 30 seconds on each side.

  5. Transfer to a warm plate and keep warm.

  6. Discard the pan drippings.

Make the orange sauce

  1. Add ½ cup of the orange juice to the pan and bring to a boil, scraping up any browned bits.

  2. Boil 1–2 minutes or until juice is reduced to a glaze.

  3. Add remaining ½ cup orange juice and sage; season with salt and pepper and bring back to a boil.

  4. Boil 1–2 minutes or until mixture thickens.

  5. Remove from heat and whisk in remaining 2 tablespoons of margarine.

Serve

  1. Transfer veal to a platter, spoon orange sauce on top and garnish with orange slices and fresh parsley to serve.

Nutrition, whole recipe (rough)

684Calories
16 gProtein
13 gFat
126 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Orange Juice1 medium (131g)62
Orange1 medium (131g)62
Sage1 tsp ground (0.7g)2
Parsley1 tbsp chopped fresh (3.8g)1
Vealnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sage + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together1,445 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Orange + sagetop 9% of all pairs
    Smell alikestrong
    Cooked together151 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Orange + parsleytop 10% of all pairs
    Smell alikestrong
    Cooked together680 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + sagetop 13% of all pairs
    Smell alikemoderate
    Cooked together2,115 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal cutlets
Lean meat that cooks quickly and stays tender when seared briefly.
All purpose flour
Coats the veal, helping it brown and thickening the pan juices slightly.
Low calorie margarine
Provides fat for searing and, whisked in at the end, gives the sauce a glossy finish.
Fresh orange juice
Forms the sauce base, adding sweetness and acidity that balance the rich meat.
Fresh sage
Adds an earthy, aromatic note to the orange sauce.

The step that matters

Boil the orange juice down to a glaze. Reducing the juice concentrates its sugars and acids and lifts the browned bits from the pan into the sauce. Under-reducing leaves it thin and watery, while over-boiling can scorch the sugars and make it bitter.

Swap the orange

How well each one fits the dish's main ingredients (veal, flour, sage, parsley):

  1. Lemonfits better
  2. Limefits better
  3. Orangethe original
  4. Avocadofits about as well

Fit is the average pairing score against veal, flour, sage, parsley. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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