Veal Scaloppine With Avocado
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Italian | Italian, Meats, Vegetables | 6 | Servings |
INGREDIENTS
| 2 | lb | Veal scaloppine, frpm the to |
| round sliced about 1/4" | ||
| thick | ||
| 1 | t | Salt |
| 1/2 | t | Pepper |
| 1/4 | c | All-purpose flour |
| 1 | t | Dried oregano |
| 8 | T | Butter |
| 2 | T | Olive oil |
| 1/2 | c | Dry Vermouth |
| 3/4 | c | Chicken stock |
| 4 | T | Lemon juice |
| 1/3 | c | Chopped fresh parsley |
| 1 | Avocado, peeled and cut into | |
| 8 even slices |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 342
Calories From Fat: 246
Total Fat: 28.1g
Cholesterol: 41.6mg
Sodium: 571.9mg
Potassium: 246.8mg
Carbohydrates: 21g
Fiber: 2.7g
Sugar: 5.2g
Protein: 3.8g