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Veal Scaloppine With Avocado

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      Title: VEAL SCALOPPINE WITH AVOCADO
 Categories: Italian, Meats, Vegetables
      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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