1 Peel the oranges and grapefruit following the curve of the fruit and remove the bitter white pith.
2 Cut oranges and grapefruit into thin slices, place on a plate and season with a little salt and pepper.
3 Peel the red onion and cut into thin rings.
4 Trim fennel bulb, rinse, pat dry and cut into very small cubes or strips. Rinse the fennel fronds, shake dry and finely chop.
5 Chop pistachios coarsely and lightly toast in a pan over medium heat, shaking pan frequently.
6 Place orange and grapefruit slices on a plate and top with onion, fennel and pistachios. Squeeze lemon.
7 Whisk 2 tablespoons lemon juice with salt and pepper to taste, then slowly add 3 tablespoons oil, whisking to combine. Add to the orange and grapefruit slices and let stand 10-20 minutes.
8 Meanwhile, pat veal dry and place between layers of plastic wrap. Pound to an even thinness using a meat mallet.
9 Rinse the rosemary and shake dry. Heat the remaining oil in a non-stick pan. Add veal and rosemary and cook until meat is browned on both sides, about 1 minute total. Season with salt and pepper and serve with the salad.