Title: Veal Scaloppine with Avocado
Categories: Italian Veal Vegetable
Yield: 6 Servings

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.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

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