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
Procedure:
1. Soak scallops in egg for at least 1 hour, then coat evenly with flour.
2. 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.
3. After browning all veal, return meat to the skillet.
4. Add vermouth, stirring gently. Add the broth, 2 Tablespoons lemon juice, salt and pepper.
5. Stir well until sauce is creamy.
6. Cover and simmer 10 to 15 minutes.
7. Add parsley during the last 5 minutes.
8. While veal is cooking, peel and slice avocado and sprinkle the remaining lemon juice.
9. Bake the slices at 300 degrees for 5 minutes.
10. Place veal on serving platter, surround with avocado slices and pour on sauce.
11. Serve at once.
Serves four people.
