The delicious sauce is also very nice with chicken and shellfish.
Ingredients
3/4 cup fresh orange juice
1/2 cup dry white wine
1/4 cup minced shallots
2 tablespoons minced orange peel (orange part only)
1/4 cup whipping cream
5 tablespoons butter
4 6-ounce veal loin chops
1 cup chopped seeded peeled tomato
1/4 cup thinly sliced fresh basil or 1 1/2 teaspoons dried, crumbled
Fresh basil sprigs (optional)
Directions
Combine first 3 ingredients and 1 tablespoon orange peel in heavy small saucepan. Boil until mixture is reduced to 3 tablespoons, about 10 minutes. Add cream and boil 1 minute. Set sauce aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
Melt 1 tablespoon butter in heavy large skillet over medium heat. Season veal with salt and pepper. Sauté veal until just cooked through, about 4 minutes per side. Transfer to plates; keep warm.
Reheat sauce over low heat. Whisk in remaining 4 tablespoons butter. Stir in tomato, sliced basil and remaining 1 tablespoon orange peel. Season to taste with salt and pepper. Ladle sauce over veal. Garnish with basil sprigs if desired.
