2 lb veal scaloppine, frpm the to round,; sliced about 1/4 thick
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1 teaspoon dried oregano
8 tablespoon butter
2 tablespoon olive oil
1/2 cup dry vermouth
3/4 cup chicken stock
4 tablespoon lemon juice
1/3 cup 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.
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