90 gm (½ cup)burghul2grapefruit, segmented, plus juice of 1 grapefruit3 cups loosely packed flat-leaf parsley leaves1 bulb (400 gm)of fennel, trimmed and thinly sliced4green onions, thinly sliced2 tbspextra virgin olive oil20 gmbutter4 (200 gm each) veal cutlets2 tspcoriander seeds, coarsely crushed in a mortar, using a pestle
Place burghul in a bowl with 1 cup hot water and leave, covered, for 10 minutes.
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.
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.
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.
Serve cutlets immediately, drizzled with coriander and grapefruit sauce, with parsley, burghul and grapefruit salad to the side.