Veal scaloppine with avocado

Yield: 6 servings

Measure Ingredient
2 pounds Veal scaloppine, frpm the to round, sliced about 1/4\" thick
1 teaspoon Salt
½ teaspoon Pepper
¼ cup All-purpose flour
1 teaspoon Dried oregano
8 tablespoons Butter
2 tablespoons Olive oil
½ cup Dry Vermouth
¾ cup Chicken stock
4 tablespoons Lemon juice
⅓ cup Chopped fresh parsley
1 \N Avocado, peeled and cut into 8 even slices

Pound meat between waxed paper until ⅛" thick. Combine next four ingredients. Coat veal in mixture; shake off excess and set aside.

Preheat oven to 300 degrees. In a large skillet, heat 5 tablespoons butter and the oil over moderately high heat. Saute' half of veal at a time until lightly browned, 2 to 3 minutes on each side. Remove to a warm platter.

Add vermouth to skillet and boil, scraping up browned bits, until liquid is reduced by half. Add stock and 3 tablespoons lemon juice, stirring well. Add parsley. Remove from heat.

Sprinkle avocado with 1 tablespoon of lemon juice. Bake in small ovenproof dish 5 minutes.

Meanwhile, boil sauce in skillet until slightly reduced, about 2 minutes. Lower heat and whisk in remaining butter, a teaspoonful at a time, until sauce is slightly thickened.

Place veal scallops on a warm platter and surround with avocado slices. Pour sauce over and serve at once. Serves 6 to 8.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

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