Veal And Avocado Recipes

Steps:

• Preheat oven to 350 degrees F. Slash fat on edge of chops, being careful not to cut into the meat. In a 10-inch skillet with ovensafe handles, cook mushrooms and onions in hot butter over medium heat until tender, 5-10 minutes.
• Arrange chops in skillet. Add sherry, salt and hot pepper sauce; heat to boiling. Cover and bake 1 hour or until meat is fork-tender.
• Cut avocado in half; remove seed and skin. Slice avocado and arrange over chops. Bake, uncovered, 10 minutes for until avocado is heated through. Place chops on a warm platter.
• Blend cornstarch and 1 tablespoon cream until smooth; stir in remaining cream. Gradually stir into hot liquid in skillet and cook over medium heat, stirring until thickened. Stir in dill. Serve chops immediately with sauce.

Steps:

• Cut avocado in half all around and down to the pit. Twist the avocado to separate the halves. Hit the pit with your knife to pop it out. Scoop the avocado out of each half of skin with a large spoon. Slice the avocado and squeeze a little lemon juice on it to retard the browning. Reserve the avocado.
• Season the scallops of veal with salt and pepper.
• Heat the extra-virgin olive oil and butter in a large skillet over medium to medium high heat.
• Add the veal and cook 2 minutes on each side. 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 inches.
• Turn off the heat and let cream bubble 1 minute.
• Arrange the avocado on the scallops of veal. Strap the meat and avocado with sauce and garnish with a generous sprinkle of chopped thyme or chives.