Veal scaloppine with avocado
6 servings
Ingredients
| Quantity | 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 | Avocado, peeled and cut into 8 even slices | |
Directions
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