Scaloppine of veal with grapefruit
Instructions
In a saucepan heat the butter, add the thyme and saucepan to heat the floured meat.
Pour the white wine mixed with the juice of half a grapefruit.
Cook covered over low heat for 15 minutes so that the liquid thickens.
Add salt and pepper.
Passed on the serving dish and the scallops with nappate sauce.
Garnish with grapefruit segments.
Accompanying wines: the marked taste bitter grapefruit farming suggests combinations with white wines: Valle d'Aosta Müller-Thurgau DOC, Collio Sauvignon DOC, Pomino Bianco DOC.
Ingredients and dosing for 4 persons
- 4 veal scaloppine
- 40 g of butter
- 1 sprig of thyme
- 1/2 cup of dry white wine
- 2 grapefruits
- Flour
- Salt
- Pepper