Combine stuffing mix and 3/4 cup orange juice; let stand for 3-4 minutes or until liquid is absorbed, stirring occasionally. Flatten cutlets to 1/4-in. thickness; top each with about 1/3 cup stuffing. Roll up jell-roll style and secure with toothpicks; coat with flour.
In a large skillet, brown roll-ups in oil; drain. Add remaining orange juice; bring to a boil. Reduce heat; cover and simmer for 7 minutes. Add remaining ingredients; cover and simmer 7-10 minutes longer or meat is no longer pink. Remove toothpicks.