Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Veal scaloppine, frpm the to 2 tb Olive oil
-round, sliced about 1/4" 1/2 c Dry Vermouth
-thick 3/4 c Chicken stock
1 ts Salt 4 tb Lemon juice
1/2 ts Pepper 1/3 c Chopped fresh parsley
1/4 c All-purpose flour 1 Avocado, peeled and cut into
1 ts Dried oregano -8 even slices
8 tb Butter

Pound meat between waxed paper until 1/8" 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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