2 lb Veal scaloppine; from the to
- round, sliced about 1/4"
- thick
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 Fresh parsley; chopped
1 Avocado; peeled, 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 F. In a large skillet, heat 5 tb 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 tb lemon juice, stirring
well. Add parsley. Remove from heat.
Sprinkle avocado with 1 tb 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, 1 ts 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.
Recipe FROM: Quick Italian Cuisine International, 1984
