Veal escalopes with grapefruit

Preparation:

Preparation: Heat the butter in a saucepan, add the thyme and brown the floured meat over high heat. Pour the white wine mixed with the juice of half a grapefruit. Cook covered over low heat for a quarter of an hour so that the liquid thickens. Salt and pepper. Transfer to a serving dish and coat the escalopes with the sauce. Garnish with grapefruit wedges. Accompanying wines: the marked agro-bitter taste of the grapefruit suggests pairings with white wines: Valle D'Aosta Müller-Thurgau DOC, Collio Sauvignon DOC, Pomino Bianco DOC.