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