Veal Scaloppine with Avocado
Yield
6 to 8 servingsPrep
15 minCook
20 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
veal
from the round, sliced about 1/4" thick |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
oregano
dried |
|
| 8 | tablespoons |
butter
|
|
| 2 | tablespoons |
olive oil
|
|
| ½ | cup |
vermouth
dry |
* |
| ¾ | cup |
chicken broth
|
|
| 4 | tablespoons |
lemon juice
|
|
| ⅓ | cup |
parsley leaves
fresh |
|
| 1 | each |
avocados
and cut into 8 even slices |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
veal
from the round, sliced about 1/4" thick |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 59 | ml |
all-purpose flour
|
|
| 5 | ml |
oregano
dried |
|
| 1.2E+2 | ml |
butter
|
|
| 3E+1 | ml |
olive oil
|
|
| 118 | ml |
vermouth
dry |
* |
| 177 | ml |
chicken broth
|
|
| 6E+1 | ml |
lemon juice
|
|
| 79 | ml |
parsley leaves
fresh |
|
| 1 | each |
avocados
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.
Sauté 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.
