From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.


  • 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


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


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