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Categories:
orange juice white wine shallots orange peel whipping cream butter veal loin chops tomato fresh basil fresh basil sprigs
Viewed: 2 - Published at: 4 years agoIngredients
- 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)
Method
- 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.
- Saute 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.
