Veal-Escalopes with ruby grapefruit and ginger

Source : Start By Making The Garnish Wash And Dry The Grapefruit Then Pair Off Thin Strips Of The Rind Using A Citrus Zester Scrape Off Any Pith That Remains...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : October 7, 2021

Step:

  1. Start by making the garnish. Wash and dry the grapefruit, then pair off thin strips of the rind, using a citrus zester. Scrape off any pith that remains attached to the strips. Cut the grapefruit in half. Squeeze the juice from the half of the grapefruit into a small bowl, add the strips of paired rind and leave to marinate for 1 hour. Cut the other half of grapefruit into wedges and reserve

  2. Drain the strips of rind and pat them dry with kitchen paper. Heat oil to a depth of 1 cm in a small saucepan and add the strips. As soon as they are brown strain the strips through a sieve into a bowl discard the oil in the bowl

  3. Place the veal Esca lops between 2 sheets of greaseproof paper and beat them with a rolling pin until they are about 3 mm thick.if the escalopes are very large, cut them into neat pieces

  4. Melt the butter and the oil in a heavy-based frying pan. Fry the veal, in batches if necessary, for 1 minute on each side. Remove the escalopes to a heated dish and keep hot


Ingredients

  1. 4 Veal escalopes
  2. 25 g butter
  3. 1 tbsp olive oil
  4. juice of one large ruby grapefruit
  5. 150 mL chicken stock
  6. 2 tsp grated fresh root ginger
  7. 1 teaspoon pink peppercorns, grained and lightly crushed
  8. 15 g cold butter
  9. to taste salt
  10. Garnish
  11. 1 ruby grapefruit
  12. oil, for shallow frying

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