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
- Serves 4
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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
- 1Place burghul in a bowl with 1 cup hot water and leave, covered, for 10 minutes.
- 2Place 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.
- 3Heat 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.
- 4Meanwhile, 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.
- 5Serve cutlets immediately, drizzled with coriander and grapefruit sauce, with parsley, burghul and grapefruit salad to the side.
Notes
Drink Suggestion: 2005 Gramps Shiraz.