Recipe - Veal Chops With Tomato-Orange-Basil Sauce

Three fourths cup Fresh orange juice
One half cup Dry white wine
One fourth cup Minced shallots
2 tablespoon Minced orange peel; (orange
part only)
One fourth cup Whipping cream
5 tablespoon Butter
4 Veal loin chops; (6ounce)
1 cup Chopped seeded peeled tomato
One fourth cup Thinly cut or sliced up fresh basil or
1 1/2; crumbled
; teaspoons dried
Fresh basil sprigs;
(optional)

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, cut or sliced up 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

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