Saute 6 veal chops in 6 tablespoons of butter until brown on both sides. Cover the pan and continue to cook over very low heat, until the chops are tender, turning them once. Remove the chops to a heated ovenproof platter to keep warm. Saute 2 oranges, peeled, seeded and sliced in the same skillet for 5 minutes and add 1/2 cup of orange juice. Blend in 1 tablespoon of meat extract and cook the mixture until it boils. Add salt and pepper to taste. Lay the hot orange slices on top of the veal chops, pour the sauce from the skillet over the chops and sprinkle generously with 1/4 cup of chopped parsley.