Chef Martino

Season 2009 Episode 02.22.09

Veal Scallopini with Avocado

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Takes just a few minutes to prepare.Prep Time: 5 minutesCook Time: 6 minutesAn easy and quick recipe2 servingsIngredients1 ripe Hass avocado*1 wedge fresh lemon2/3 lb veal scallopini 300gsalt and pepper2 tablespoons extra-virgin olive oil,1 tablespoon butter, cut into pieces1/4 cup dry vermouth or white wine3-4 tablespoons cream,1 tablespoon fresh thyme leaves, to garnish2 tablespoons chopped or snipped chives, to garnish*Hass Avocado - this is the most popular type sold world wide weighing 200-300g -dark purplish black when ripe. If soft it is over ripe.DirectionsCut avocado in half all around and down to the pit.Twist the avocado to separate the halves.Use a spoon to pop out the pit.Scoop out the avocado flesh in one piece from each half with a large spoon.Slice the avocado into 6 pieces per half and squeeze a little lemon juice on them to slow down discolouration from the air.Put aside the avocado for later.Season the scallopini with salt and pepper.Heat the olive oil and butter in a large skillet over medium - medium high heat.Add the scallopini and cook 2 minutes on each side.(Could be as little 30 seconds per side depending on thickness of the scallopini. )Remove the veal to a platter or individual plates.Add vermouth or wine to the pan and deglaze it, lifting up any color or veal bits.Add cream and stir it in.Turn off the heat and let the cream bubble 1 minute.Arrange the avocado on the scallopini.Pour a little sauce over the veal scallopini and avocado and garnish with a generous sprinkle of chopped thyme and chives.Recipe Source: slight adaption from a recipe by Rachael Raymoreless

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