This recipe is adapted from a recipe by Chef Giovanna Huyke.

VEAL MIMOSA
The Mimosa is a name for a champagne orange drink.

2 lbs. veal cut as for stew, marinated and seasoned with crushed garlic, pinch of ground pepper, pinch of salt, olive oil, and chopped cilantrillo.
Flour
2 TB butter
2 TB olive oil
2 sliced shallots
1/2 cup orange juice
1/4 cup beef broth
3/4 cup cream
Cilantrillo chopped
1/2 cup champagne.

Flour the veal. Heat the butter and olive oil in a skillet. Sauté the meat until golden. Reserve in a heated dish. In the same skillet, Sauté the onion, shallots and garlic until brilliant in color. Add the orange juice and broth and reduce until almost disappearing. Add the champagne and reduce until it thickens. Add the cream and the veal. Cook until it begins to thicken again. Add the chopped cilantrillo. Serve over white rice or with pasta or mashed potatoes. The sauce is great. You can use breasts of chicken sliced as substitution for the veal.