Start by making the garnish. Wash and dry the grapefruit, then pair off thin strips of the rind, using a citrus zester. Scrape off any pith that remains attached to the strips. Cut the grapefruit in half. Squeeze the juice from the half of the grapefruit into a small bowl, add the strips of paired rind and leave to marinate for 1 hour. Cut the other half of grapefruit into wedges and reserve

Drain the strips of rind and pat them dry with kitchen paper. Heat oil to a depth of 1 cm in a small saucepan and add the strips. As soon as they are brown strain the strips through a sieve into a bowl discard the oil in the bowl

Place the veal Esca lops between 2 sheets of greaseproof paper and beat them with a rolling pin until they are about 3 mm thick.if the escalopes are very large, cut them into neat pieces

Melt the butter and the oil in a heavy-based frying pan. Fry the veal, in batches if necessary, for 1 minute on each side. Remove the escalopes to a heated dish and keep hot