This elegant yet approachable dish features thin slices of veal scaloppine, pounded to perfection and pan-seared until golden. The meat is bathed in a vibrant sauce made from dry vermouth, chicken stock, and fresh lemon juice, finished with a touch of butter for richness. The bright acidity cuts through the savory depth of the veal, while fresh parsley adds a herbal note. Served alongside ripe avocado slices tossed in lemon juice to prevent browning, the creamy texture provides a luxurious contrast to the tender meat. It&# 226;ÂÂs a sophisticated weeknight dinner that feels special enough for guests but simple enough for Tuesday night. Perfect for those who enjoy Italian-inspired flavors with a modern twist.
Veal Scaloppine With Avocado
Description
This elegant yet approachable dish features thin slices of veal scaloppine, pounded to perfection and pan-seared until golden. The meat is bathed in a vibrant sauce made from dry vermouth, chicken stock, and fresh lemon juice, finished with a touch of butter for richness. The bright acidity cuts through the savory depth of the veal, while fresh parsley adds a herbal note. Served alongside ripe avocado slices tossed in lemon juice to prevent browning, the creamy texture provides a luxurious contrast to the tender meat. It&# 226;ÂÂs a sophisticated weeknight dinner that feels special enough for guests but simple enough for Tuesday night. Perfect for those who enjoy Italian-inspired flavors with a modern twist.Ingredients
Directions
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Place veal scaloppine between sheets of waxed paper or plastic wrap and pound until 1/8-inch thick.
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In a shallow dish, combine flour, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon dried oregano.
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Dredge the pounded veal in the flour mixture, shaking off any excess.
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Preheat oven to 300 degrees Fahrenheit (149ðC).
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In a large skillet, heat 5 tablespoons butter and olive oil over moderately high heat.
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Sauté half of the veal cutlets until lightly browned, about 2 to 3 minutes per side.
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Transfer cooked veal to a warm platter and repeat with the remaining cutlets.
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Pour 1/2 cup dry vermouth into the hot skillet, scraping up any browned bits from the bottom.
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Boil the vermouth until reduced by half.
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Add 3/4 cup chicken stock and 3 tablespoons lemon juice, stirring well to combine.
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Stir in 1/3 cup chopped fresh parsley.
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Peel and pit one avocado, then slice into 8 even slices.
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Sprinkle avocado slices with 1 tablespoon lemon juice and place in a small ovenproof dish.
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Bake avocado slices for 5 minutes to warm them through.
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Meanwhile, return the skillet with the sauce to heat and boil until slightly reduced, about 2 minutes.
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Lower the heat and whisk in the remaining 1 tablespoon butter, one teaspoonful at a time, until the sauce is slightly thickened.
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Arrange veal scallops on a warm serving platter and surround with the warm avocado slices.
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Spoon the sauce over the veal and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 258.8kcal
- % Daily Value *
- Total Fat 9.1g14%
- Saturated Fat 3.3g17%
- Cholesterol 122.6mg41%
- Sodium 104.4mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 40.9g82%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To prevent the avocado from browning, toss the slices in lemon juice immediately after cutting and serve promptly.
If veal scaloppine is not available, chicken breast cutlets or pork tenderloin slices can be used as a substitute.
Ensure the veal is pounded evenly to guarantee consistent cooking times.
The sauce can be made slightly thicker by adding a cornstarch slurry if desired, though the butter mounting usually provides sufficient body.
