Free Recipe Veal Scaloppine with Avocado 2

Recipe Type: I Recipes

Recipe Preparation: bake

Cooking Ingredients for Veal Scaloppine with Avocado 2 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

Veal Scaloppine with Avocado 2 Preparation

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

Cooking Temperature:

Recipe Serves: 6

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