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 Pound meat between waxed paper until 1/8" thick. Combine next four ingredients. Coat veal in mixture; shake off excess and set aside. Preheat oven to 300 degrees. In a large skillet, heat 5 tablespoons butter and the oil over moderately high heat. Saute' half of veal at a time until lightly browned, 2 to 3 minutes on each side. Remove to a warm platter. Add vermouth to skillet and boil, scraping up browned bits, until liquid is reduced by half. Add stock and 3 tablespoons lemon juice, stirring well. Add parsley. Remove from heat. Sprinkle avocado with 1 tablespoon of lemon juice. Bake in small ovenproof dish 5 minutes. Meanwhile, boil sauce in skillet until slightly reduced, about 2 minutes. Lower heat and whisk in remaining butter, a teaspoonful at a time, until sauce is slightly thickened. Place veal scallops on a warm platter and surround with avocado slices. Pour sauce over and serve at once. Serves 6 to 8. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93