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Suggest a better descriptionSoak 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 with remaining lemon juice. Bake the slices at 300? for 5 minutes. Place veal on serving platter, surround with avocado slices and pour on sauce. Serve at once. Yield: 4 servings. HELEN HARRISON (MRS. FRED H.) From
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 120 | ||
Calories from Fat: 78 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 52.9mg | 16 % | |
Sodium 23.7mg | 1 % | |
Potassium 300.7mg | 8 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 5g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 120
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