---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Veal Scaloppine With Avocado
 Categories: Italian, Meats, Vegetables
      Yield: 6 Servings
 
      2 lb Veal scaloppine; from 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  Fresh parsley; chopped
      1    Avocado; peeled, 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 F. In a large skillet, heat 5 tb 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 tb lemon juice, stirring
  well. Add parsley. Remove from heat.
  
  Sprinkle avocado with 1 tb 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, 1 ts 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.
  
  Recipe FROM: Quick Italian Cuisine International, 1984

  Posted by: Jim Bodle, Mar 1993
 
-----