Veal Scaloppine with Ruby Red Grapefruit

Veal Scaloppine with Ruby Red Grapefruit
 from the kitchen of Kate, thanks to Martha Stewart
  • 2 ruby red grapefruits
  • 8 veal cutlets (about 2 oz each) thinly pounded
  • 2 tbs oil
  • 1 stick unsalted butter
  • 1 tbs plus 1 tsp finely chopped fresh chives
  • peel and pith from grapefruit.  Slice fruit along membranes to release segments into a medium bowl.  Squeeze juice from membranes into a small bowl; discard membranes.
  • veal dry with paper towels; season with salt and pepper.  Heat 1 tbs oil in large saute pan over medium-high heat.  Add 1 tbs butter, and heat until just starting to brown.  Cook 4 cutlets until golden brown, about 1 minute per side.  Transfer to platter; cover to keep warm.  Repeat with remaining tbs oil, 1 tbs butter, and remaining cutlets.
  • remaining 6 tbs butter to pan.  Cook, scraping brown bits with a wooden spoon, until deep golden brown.  Reduce heat to low.  Swirl in reserved grapefruit juice.  Season with salt and pepper.  Return veal to pan to heat through.  Add grapefruit segments.  Remove from heat.  Sprinkle with chives.


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