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.

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