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.
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