Veal Scaloppine with Avocado
| Yield: | 6 Servings |
| Categories: | Italian, Meats, Vegetables |
| 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 |
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