• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Veal Scaloppine with Avocado

  • Recipe Submitted by on

Category: Italian, Meat, Vegetables

 Ingredients List

  • 2 lb Veal scaloppine, frpm 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 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.

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