VEAL SCALLOPS WITH AVOCADO

VEAL SCALLOPS WITH AVOCADO


INGREDIENTS


•1 pound veal scallops

•1 egg, beaten

•2 Tablespoons flour

•3 Tablespoons butter

•1 Tablespoon oil

•1/4 cup vermouth

•1/2 cup chicken broth

•3 Tablespoons lemon juice

•3/4 teaspoon salt

•1/2 teaspoon white pepper

•1/4 cup chopped parsley

•1 large avocado

TO PREPARE:

Soak scallops in egg for at least 1 hour, then coat evenly with flour.
Melt butter and oil in skillet and saute 1/2 the veal scallops at a time
for about 3 minutes per side and remove to a warm plate.
After browning all veal, return meat to the skillet.
Add vermouth, stirring gently.
Add the broth, 2 Tablespoons lemon juice, salt and pepper.
Stir well until sauce is creamy.
Cover and simmer 10 to 15 minutes.
Add parsley during the last 5 minutes.
While veal is cooking, peel and slice avocado
and sprinkle the remaining lemon juice.
Bake the slices at 300 degrees for 5 minutes.
Place veal on serving platter, surround with avocado slices
and pour on sauce. Serve at once.

SERVINGS: 4