Veal Scaloppine With Ruby Red Grapefruit Recipes

VEAL SCALOPPINE WITH RUBY RED GRAPEFRUIT

Steps:

• Cut peel and pith from grapefruit. Slice fruit along membranes to release segments into a medium bowl. Squeeze juice from membranes into a small bowl; discard membranes.
• Pat veal dry with paper towels; season with 1 teaspoonsalt and some pepper. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add 1 tablespoon butter, andheat until just starting to brown. Cook 4 cutlets until goldenbrown, about 1 minute per side. Transfer to a platter; coverto keep warm. Repeat with remaining tablespoon oil, 1 tablespoonbutter, and remaining cutlets.
• Add remaining 6 tablespoons butter to pan. Cook, scrapingbrown bits with a wooden spoon, until deep golden brown.Reduce heat to low. Swirl in reserved grapefruit juice. Seasonwith salt and pepper. Return veal to pan to heat through. Addgrapefruit segments. Remove from heat. Sprinkle with chives.

RUBY RED GRAPEFRUIT SALSA

Steps:

• Mix the grapefruit, bell pepper, onion, jalapeño, cilantro, and sugar together in a medium bowl.
• Combine the lime juice and olive oil (mix well) and pour over the grapefruit mixture.
• Toss well, cover, and chill for at least 4 hours before serving.

VEAL SCALOPPINE MARSALA

Steps:

• Melt 4 tablespoons of the butter with 2 tablespoons of the oil in a large, heavy skillet set over medium heat. Shake the flour onto a rimmed plate. Season the veal all over with the salt, and dredge lightly in the flour, tapping off the excess. Add the veal to the skillet, moving it around so it all fits, and cook until browned and caramelized on the edges, about 1 to 2 minutes per side. Remove the veal to a plate.
• Increase the heat to medium-high, and add the remaining 2 tablespoons olive oil and the sage leaves to the skillet. Once the sage is sizzling, add the mushrooms and shallots. Add about 2 tablespoons of the Marsala to get the mushrooms cooking. Cook and stir until the mushrooms have released their liquid and all the liquid has cooked away, about 3 to 4 minutes. Pour in the rest of the Marsala and the stock. Bring to a rapid simmer, and cook until the sauce has reduced by half, then whisk in the remaining 2 tablespoons butter in pieces.
• Return the veal to the sauce, and simmer until just cooked through, about 1 to 2 minutes. Stir in the chopped parsley and serve.