Side Pannel
Veal Scaloppine with Avocado
Veal Scaloppine with Avocado
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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