| 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 |
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 |
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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