Ott's Recipes
Orange Veal Piccata


  • All purpose flour
  • Salt and freshly ground pepper
  • 2 Tbsp. butter or margarine (1/4 stick)
  • 1 tsp. vegetable oil
  • 1/2 lb. veal scallops, thinly sliced
  • 1/4 Cup strained fresh orange juice, divided
  • 1/4 Cup Ott's Famous Dressing
  • 1/2 tsp. minced fresh sage or generous pinch dried & crumbled
  • 1 Tbsp. butter or margarine
  • Minced fresh sage or Italian (flat leaf) parsley


Place flour in large plate. Season with salt and pepper. Melt 2 Tbsp. butter with oil in heavy skillet over high heat. Dredge veal in flour, shaking off excess. Cook for 30 seconds on each side. Do not crowd in skillet. Transfer to warm plate. Discard pan drippings. Add 1/8 cup orange juice to skillet and boil until reduced to glaze, scraping up brown bits, about one minute. Add remaining orange juice, Ott's Famous Dressing and 1/2 tsp. sage. Season with salt and pepper. Boil until mixture thickens and remove from heat. Swirl in 1 Tbsp butter. Pour in any juice accumulated from veal on warmed plate. Spoon sauce over. Sprinkle with sage. Serves 2