Veal Scaloppine With Avocado Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Veal scaloppine, frpm the to round, sliced about 1/4" thick
1 tsp: Salt,
1/2 tsp: Pepper,
1/4 cup: All-purpose flour,
1 tsp: Dried oregano,
8 tbsp: Butter,
2 tbsp: Olive oil,
1/2 cup: Dry Vermouth,
3/4 cup: Chicken stock,
4 tbsp: Lemon juice,
1/3 cup: 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.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93
Source from luhu.jp
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
Source from luhu.jp