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1
Using a sharp knife, peel the grapefruit, removing all of the bitter white pith.
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2
Working over a strainer set over a medium bowl, cut in between the grapefruit membranes to release the sections into the strainer.
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3
Squeeze 1 tablespoon of grapefruit juice from the membranes and reserve.
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4
In a medium saucepan, combine the wine, shallots and bay leaf and boil over high heat until almost all of the liquid has evaporated, about 6 minutes.
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5
Add the chicken stock and boil until reduced to 1/2 cup, about 5 minutes.
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6
Add the cream and paprika to the saucepan and bring to a boil.
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7
Reduce the heat to moderately low and simmer until thickened slightly.
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8
Discard the bay leaf.
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9
Remove the sauce from the heat and swirl in the butter.
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10
Season the sauce with salt and pepper and keep warm.
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11
In a shallow bowl, beat the eggs with the water.
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12
Put the flour and panko in two other shallow bowls.
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13
Season the veal with salt and pepper.
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14
Dredge the veal in the flour and shake off the excess, then dip the veal in the egg mixture and coat with panko.
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15
In a very large skillet, heat 1/4 inch of vegetable oil until shimmering.
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16
Add the veal and cook over moderately high heat, turning once, until golden brown and crisp, about 6 minutes; reduce the heat to moderate halfway through cooking.
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17
Drain the veal on paper towels.
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18
Meanwhile, in a medium bowl, toss the grapefruit and the 1 tablespoon of reserved juice with the watercress, sage and capers.
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19
Drizzle on the olive oil, season with salt and pepper and toss well.
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20
Transfer the veal to plates.
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21
Top with the salad and spoon the sauce on the side.
