Fast Recipes

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

Australian Gourmet Traveller fast recipe for veal cutlets with coriander and grapefruit sauce and parsley, burghul and grapefruit salad

By Rodney Dunn
  • Serves 4
Veal cutlets with coriander and grapefruit sauce and parsley, burghul and grapefruit salad
Veal cutlets with coriander and grapefruit sauce and parsley, burghul and grapefruit salad

Ingredients

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

Method

Main
  • 1
    Place burghul in a bowl with 1 cup hot water and leave, covered, for 10 minutes.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Serve cutlets immediately, drizzled with coriander and grapefruit sauce, with parsley, burghul and grapefruit salad to the side.

Notes

Drink Suggestion: 2005 Gramps Shiraz.