Ingredients
2 Ruby Red grapefruits
8 veal cutlets (about 2 ounces each), thinly pounded
Coarse salt and freshly ground pepper
2 tablespoons safflower oil
1 stick unsalted butter
1 tablespoon plus 1 teaspoon finely chopped fresh chives
Preparation
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.
