- 1 ripe Hass avocado*
- 1 wedge fresh lemon
- 2/3 lb veal scallopini 300g
- salt and pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter, cut into pieces
- 1/4 cup dry vermouth or white wine
- 3-4 tablespoons cream
- 1 tablespoon fresh thyme leaves, to garnish
- 2 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.
Cut 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.