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Epicurious

Veal Chops with Tomato-Orange-Basil Sauce

3.8

(8)

The delicious sauce is also very nice with chicken and shellfish.

Recipe information

  • Yield

    Serves 4

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)

Preparation

  1. Step 1

    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.)

    Step 2

    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.

    Step 3

    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.

TagsWhite WineWineAlcoholBeveragesOrangeCitrusFruitShallotVegetableVealBeefMeatTomatoBasilHerbs & SpicesMainDinnerNut FreeGluten FreeSauteBon Appétit
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