---------- Recipe via Meal-Master (tm) v8.02
  
       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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