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
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At A Glance

  • Serves 4 people

Drink Suggestion

2005 Gramps Shiraz.

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