Veal Scaloppine with Avocado

Directions

Pound meat between waxed paper until ⅛” 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.