Cullen's Veal Scaloppini Avocado
2 lb Veal scaloppini, 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 tbl Butter
2 tbl Olive oil
1/2 cup Dry Vermouth
3/4 cup Chicken stock
4 tbl Lemon juice
1/3 cup Chopped fresh parsley
1 x Avocado, peeled and cut into 8 even slices
Method :
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.