Veal Scaloppine with Avocado
Submitted by Dale Trappman
Thin-pounded veal scallops seared golden, then plated with warm avocado slices and a silky vermouth-lemon butter sauce. A retro Italian gem that feels surprisingly modern, ready in under an hour for 6 to 8.
YIELD
6 to 8 servingsPREP
15 minCOOK
20 minREADY
50 minVeal and avocado might sound like an odd couple, but trust this one.
The creamy, buttery richness of warm avocado is a natural match for the delicate flavor of thin-seared veal scallops.
A dry vermouth pan sauce with lemon juice and fresh parsley ties the whole plate together with brightness and depth.
This is old-school entertaining food that deserves a comeback. Serve it on your best platter and watch people light up.
Pro Tips
- Pound the veal to a uniform ⅛ inch so every piece cooks at the same rate. Uneven thickness means some pieces dry out while others stay underdone.
- Sauté in batches and keep finished pieces warm in the oven. Crowding the skillet drops the temperature and steams instead of searing.
- Whisk the finishing butter in one teaspoon at a time off the heat. This emulsifies the sauce into something glossy and rich instead of greasy.
- Warm the avocado just 5 minutes in the oven. You want it heated through but still creamy, not mushy.
Ingredients
Directions
Pound meat between waxed paper until ⅛” 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.
Sauté 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.
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