Quench Magazine » Veal Scaloppine with Avocado
Veal Scaloppine with Avocado | 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
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Ingredients
- 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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