Scaloppine al Pompelmo with Citrus Sauce

Ingredients

• 4 veal cutlets (120g each) 4 veal cutlets (120g each)
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• 1/2 cup (120ml) fresh grapefruit juice 1/2 cup (120ml) fresh grapefruit juice
• Zest of 1 lemon Zest of 1 lemon
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 12g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a shallow dish, combine the flour, salt, and black pepper.
2. 2.
   Dredge the veal cutlets in the flour mixture, shaking off any excess.
3. 3.
   In a large skillet, heat the olive oil over medium-high heat.
4. 4.
   Add the veal cutlets to the skillet and cook for 2-3 minutes on each side, until golden brown.
5. 5.
   Remove the veal cutlets from the skillet and set aside.
6. 6.
   In the same skillet, add the white wine and cook for 1 minute, scraping the bottom of the pan to release any browned bits.
7. 7.
   Add the grapefruit juice and lemon zest to the skillet and bring to a simmer.
8. 8.
   Cook for 2-3 minutes, until the sauce has slightly thickened.
9. 9.
   Stir in the butter until melted and well combined.
10. 10.
    Return the veal cutlets to the skillet and cook for an additional 1-2 minutes, until heated through.
11. 11.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Veal cutlets — Pound the veal cutlets gently with a meat mallet to ensure they are evenly thin for quick and even cooking.
• Grapefruit juice — Use freshly squeezed grapefruit juice for the best flavor. Strain the juice to remove any pulp or seeds.
• Lemon zest — Use a microplane or fine grater to zest the lemon, being careful to only grate the outer yellow layer and avoid the bitter white pith.

Tips & Tricks

• For a lighter version, you can substitute chicken breast for veal cutlets.
• If grapefruits are not in season, you can use a combination of orange and lemon juice for a similar citrus flavor.
• Serve the Scaloppine al Pompelmo with a side of roasted asparagus or steamed green beans for a complete meal.
• To make the dish more indulgent, you can sprinkle some grated Parmesan cheese over the veal cutlets before serving.
• If you prefer a thicker sauce, you can whisk in a teaspoon of cornstarch mixed with a tablespoon of water during the last minute of cooking.

Serving advice

Serve the Scaloppine al Pompelmo hot, with a generous spoonful of the citrus sauce drizzled over the veal cutlets. Garnish with fresh parsley for a pop of color. Pair it with a side of roasted potatoes or a simple green salad to complete the meal.

Presentation advice

Arrange the golden brown veal cutlets on a serving platter, overlapping them slightly. Pour the citrus sauce over the top, allowing it to pool around the cutlets. Garnish with fresh parsley sprigs for an elegant touch. Serve with a side of roasted potatoes or a vibrant green salad to create a visually appealing and delicious presentation.