Sauteed Veal Chops With Clementine Sauce
|Boneless veal chops||1020 Gram (6 Pieces, 170 Gram Each)|
|Juice concentrate||80 Milliliter (Tangerine / Orange)|
|Veal broth/Chicken broth||125 Milliliter|
|Whipping cream||60 Milliliter|
|Lime juice||5 Milliliter|
Heat the oil in a large skillet.
Saute the veal for 6-8 minutes.
Season with salt and pepper and reserve hot.
Heat the tangerine juice in a sauce pan with the broth, bring to a boil and reduce heat.
Add the cream and simmer until sauce coats a spoon.
Remove from heat.
Whip in the butter and lime juice.
Place veal chops on a serving plate.
Cover with sauce and serve.