Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a free Joseph Joseph Nest 7 set valued at $59.95! Offer ends 20 August.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Veal cutlets with coriander and grapefruit sauce and parsley, burghul and grapefruit salad

You'll need

  • 90 gm (½ cup)
  • burghul
  • 2
  • grapefruit, segmented, plus juice of 1 grapefruit
  • 3 cups
  • loosely packed flat-leaf parsley leaves
  • 1 bulb (400 gm)
  • of fennel, trimmed and thinly sliced
  • 4
  • green onions, thinly sliced
  • 2 tbsp
  • extra virgin olive oil
  • 20 gm
  • butter
  • 4 (200 gm each)
  • veal cutlets
  • 2 tsp
  • coriander seeds, coarsely crushed in a mortar, using a pestle

Method

  • 01
  • Place burghul in a bowl with 1 cup hot water and leave, covered, for 10 minutes.
  • 02
  • Place grapefruit segments, parsley, fennel, green onions and soaked burghul in a bowl, drizzle with 1 tbsp oil, then season to taste with sea salt and freshly ground black pepper and stir to combine.
  • 03
  • Heat butter and remaining oil in a large frying pan, add veal cutlets and cook over medium heat for 5 minutes on each side (for medium-rare) or until cooked to your liking. Transfer veal to a plate and stand, loosely covered with foil, for 10 minutes.
  • 04
  • Meanwhile, add crushed coriander seeds to pan and cook over medium heat for 2 minutes. Add grapefruit juice, stir to combine and cook for another minute or until heated through. Season to taste.
  • 05
  • Serve cutlets immediately, drizzled with coriander and grapefruit sauce, with parsley, burghul and grapefruit salad to the side.

At A Glance

  • Serves 4 people
Gourmet Fast
in your pocket

Now, here's a mighty handful: GT's Gourmet Fast recipes are available on iPhone (and iPad - and, any day now, Android)...

Read More
Win
a LeCreuset kitchen pack!

Win a LeCreuset kitchen pack thanks to new film The Hundred Foot Journey. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

2005 Gramps Shiraz.

You might also like...

A culinary Tour de France

recipes

Pork and pineapple tacos

Beef cheek recipes

recipes

Beef cheek tacos with smoky red salsa

Pave de boeuf with Roquefort sauce and gratin dauphinoise

recipes

Stuffed ancho chillies

Mole chichilo with chicken chichilo con pollo

recipes

Baked swordfish with fennel, lemons and capers (Pesce spada al forno)

Pan-fried John Dory agrodolce with endive and goat’s cheese

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.