Veal Piccata with Orange Sauce

Pat the veal cutlets dry with paper towels, then place them between plastic wrap and pound gently to an even thickness of about ¼ inch using a meat mallet.

Place the all-purpose flour in a shallow dish and season lightly with salt and pepper. Dredge each veal cutlet in the flour, shaking off excess.

Heat 2 tablespoons of margarine in a large skillet over medium-high heat until foaming. Working in batches if needed, add the floured veal cutlets and cook for 2-3 minutes per side until golden brown, then transfer to a plate.

In the same skillet, add the remaining 2 tablespoons of margarine and stir in the minced sage. Pour in the fresh orange juice, scraping up any browned bits from the pan bottom with a wooden spoon.

Return the veal cutlets to the skillet and simmer in the orange sauce for 2-3 minutes to heat through and allow flavors to meld.

Arrange the veal cutlets on serving plates and spoon the orange sauce over them. Garnish with the orange slices and minced fresh parsley before serving.