Veal Chops With Tomato-orange-basil Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | March 1992 | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Fresh orange juice |
| 1/2 | c | Dry white wine |
| 1/4 | c | Minced shallots |
| 2 | T | Minced orange peel, orange |
| part only | ||
| 1/4 | c | Whipping cream |
| 5 | T | Butter |
| 4 | Veal loin chops, 6-ounce | |
| 1 | c | Chopped seeded peeled tomato |
| 1/4 | c | Thinly sliced fresh basil or |
| 1 1/2 crumbled | ||
| teaspoons dried | ||
| Fresh basil sprigs | ||
| optional |
INSTRUCTIONS
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. Serves 4. Bon Appetit March 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1083
Calories From Fat: 722
Total Fat: 82.2g
Cholesterol: 234.2mg
Sodium: 420.7mg
Potassium: 2347.9mg
Carbohydrates: 65.1g
Fiber: 21.1g
Sugar: 29.1g
Protein: 16.6g