Preheat oven to 300°F/150°C.
Dredge cutlets with flour. In a skillet, brown cutlets on both sides in hot oil.
Season with salt and pepper. Remove and keep hot.
In the same skillet, brown shallot. Deglaze skillet with port, add orange juice and reduce by a third.
Stir in cream and simmer for a few minutes.
Add orange zest and basil.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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