Veal and Avocado Recipe

Name: Veal and Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ripe Hass avocado; 1 fresh lemon wedge; 23 lb veal scallops; salt and pepper; 2 tablespoons extra virgin olive oil, 2 turns of the pan; 1 tablespoon butter, cut into pieces; ¼ cup dry vermouth or ¼ cup white wine; 3 -4 tablespoons cream, 3 turns of the pan; 1 tablespoon fresh thyme leave, to garnish; 2 tablespoons chopped or snipped chives, to garnish

Servings: persons

1
Cut avocado in half all around and down to the pit.
2
Twist the avocado to separate the halves.
3
Hit the pit with your knife to pop it out.
4
Scoop the avocado out of each half of skin with a large spoon.
5
Slice the avocado and squeeze a little lemon juice on it to retard the browning.
6
Reserve the avocado.
7
Season the scallops of veal with salt and pepper.
8
Heat the extra-virgin olive oil and butter in a large skillet over medium to medium high heat.
9
Add the veal and cook 2 minutes on each side.
10
Remove the veal to a platter or individual plates.
11
Add vermouth or wine to the pan and deglaze it, lifting up any color or veal bits.
12
Add cream and stir it inches.
13
Turn off the heat and let cream bubble 1 minute.
14
Arrange the avocado on the scallops of veal.
15
Strap the meat and avocado with sauce and garnish with a generous sprinkle of chopped thyme or chives.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ripe Hass avocado, 1 fresh lemon wedge, 23 lb veal scallops, salt and pepper, and more.

Yes, Veal and Avocado falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal and Avocado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions