tempo: 100
Kcal: 100
Difficoltà: 2
Ingredienti per 4 persone:
Veal medallions of 70gr. each - 1 orange - 1 grapefuit - 2 lemons - 30 gr. butter - 30 gr. oil - 1,5 dl veal stock (or 8 gr. meat extract melted with 100 gr. hot water) - flour for dusting, salt as required

Ricetta:
Ask your butcher to prepare 8 medallions of 70 gr. each, with all nerves and fat removed. Squeeze one lemon and keep the juice for later. Use a sharp knife to peel the other lemon, the grapefuit and the orange. Using a narrow-bladed knife, take segments out of these three fruits and take care to remove the white skin from each segment. Moderately heat oil in an iron or copper pan; in the meantime, lightly salt the medallions and dust each one with flour on both sides.
Brown them for about 3 minutes on each side and drain the grease from the cooked meat. Add the lemon juice, which had been kept aside, and the veal stock. Allow to boil for 2-3 minutes to reduce the sauce, serve the medallions either on a serving dish or directly on the plates.
Add the butter to the sauce remaining in the pan and mix until the butter has melted. Pour the sauce onto the medallions and garnish each portion with one segment of orange, one segment of grapefuit and one segment of lemon. A garnish of parsley can be added if desired.

Note:
Executive Chef Attilio di Fabrizio