Rio Ruby Red Grapefruit Veal Scaloppine is a dish that is sure to impress your guests with rich flavors and a beautiful presentation. This dish starts with tender veal that is seasoned and sautéed in butter until golden brown. But the real star of the dish is the Rio Ruby Red Grapefruit slices and sauce. The sweet, tangy grapefruit sauce is made by adding fresh grapefruit juice directly to the pan. The result is a bright and flavorful sauce that perfectly complements the delicate veal.
When you serve Rio Ruby Red Grapefruit Veal Scaloppine topped with the amazing sauce and sprinkled with chives, you can be sure that the dish will impress even the most discerning of palates. When paired with a side of roasted root vegetables and a glass of crisp white wine, this veal main course makes for a meal that is both elegant and satisfying.
2 Rio Ruby Red Grapefruits
8 Veal Cutlets about two ounces each, pounded thin
1 stick Unsalted Butter
2 Tbs Vegetable Oil
3 Tbs diced Chives
Salt and Pepper
Peel grapefruits and remove white pith. Working over a bowl to collect juice, carefully slice each grapefruit along the membranes and remove the sections. You can also cut the grapefruit on a cutting board placed in a rimmed cookie sheet, and then transfer the collected juice to a bowl after you are finished. Place sections on a plate and set aside. Squeeze all juice from membranes and remaining grapefruit bits into the bowl.
Season both sides of the pounded veal cutlets with salt and pepper. In a skillet heat the vegetable oil and two tablespoons of butter over medium-high heat. Sauté the veal cutlets until lightly browned on both sides. Remove cooked veal to a plate and cover while you prepare the sauce.
In the same pan add the remaining butter and cook over medium heat for 3 minutes while scraping the pan. Add the grapefruit juice, reduce heat to low, and stir. Return cooked veal to the pan, baste with sauce, top with grapefruit segments and chives, and serve hot.
Try this recipe with your favorite oranges for a sweet twist.
Substitute thinly sliced and pounded chicken breast for veal if desired.
Serve any leftovers chilled on top of a green salad for a great lunch.