Try this Veal Chops with Tomato-Orange-Basil Sauce recipe, or contribute your own.
Suggest a better descriptionCombine 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
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 1 servings | ||
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Calories: 670 | ||
Calories from Fat: 570 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.3g | 84 % | |
Saturated Fat 39.9g | 200 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 173.1mg | 53 % | |
Sodium 426mg | 15 % | |
Potassium 440.3mg | 12 % | |
Total Carbohydrate 21.1g | 6 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 21g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 670
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