Veal Cutlets with Orange Sauce

Ingredients

• 4 veal cutlets
• juice of 1 grapefruit
• 2 tbsp liquid honey
• 0.5 tsp paprika powder
• Salt
• 1 large organic orange (juice)
• 300 g lamb salad
• white wine vinegar
• cold-pressed olive oil
• ground pepper

Instructions

1. 1.

   Mix grapefruit juice with honey, chili and salt; marinate the cutlets for about 1 hour.

2. 2.

   Heat 3 tbsp oil in a pan and sear the drained cutlets for about 2 minutes on each side until golden brown.

3. 3.

   Lift the cutlets from the pan, wrap them in foil and let rest in an oven at 80°C.

4. 4.

   Add orange juice and remaining marinades to the hot pan, dissolve the fond, bring to a boil briefly and reduce slightly; season with salt and pepper.

5. 5.

   Wash, dry and toss the lamb salad with 3 tbsp oil, 1 tbsp vinegar, salt and pepper.

6. 6.

   Remove the cutlets from foil, plate them on top of the salad and drizzle with orange sauce before serving.