Veal scaloppine with avocado

Yield: 6 servings

Ingredients:

2 lb Veal scaloppine

Instructions:

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