Veal Chops with Avocado

4 veal loin chops (3/4″ thick)
2 tbsp. butter
1/4 lb. mushrooms, sliced
1/4 cup minced onions
2 tbsp. medium sherry
1 tsp. salt
hot pepper, to taste
1 small avocado
2 tsp. cornstarch
1/2 cup heavy cream
1 tsp. fresh dill

Preheat oven to 350 degrees. Slash fat on edge of chops. in 10″ skillet, over medium heat, cook mushrooms and onions in hot butter, about 5 minutes.

Arrange chops in skillet. Add sherry, salt and hot pepper. Heat to boiling. Cover and bake 1 hour or until meat is tender.

Cut avocado in half; remove seed and skin. Slice and arrange over chops. Bake, uncovered, 10 minutes. Put chops on warmer plate.

Blend cornstarch in and 1 tbsp. cream until smooth; stir remaining cream. Gradually stir into hot liquid in skillet and cook over medium heat, stirring until thickened. Stir in chopped dill.

Veal Scallopini With Grapes and Mushrooms

This recipe came from a member on my facebook recipe group I used to have, and she thinks it came from Recipe Zaar. I agree, it is simply scrumptious!

1 1/2 lbs veal cutlets (cut 1/4-inch thick about 10 pieces) 

1 teaspoon salt 

1/2 teaspoon pepper 

1/2 cup flour 

1 teaspoon garlic powder 

1 teaspoon italian seasoning 

2 tablespoons unsalted butter 

4 tablespoons olive oil 

1 lb button mushrooms, wiped clean and quartered 

1 large onion, sliced 

2 garlic cloves, sliced 

2 cups beef stock 

1/2 cup marsala wine or sherry wine 

1 cup red seedless grapes, cut in 1/2 

1. Season veal with salt and pepper. 
2. Mix flour, garlic powder and Italian seasoning in a bowl; dust veal with the mixture; reserve the left over flour mixture. 
3. In a large hot frying pan heat 1/2 the butter and 1/2 the oil cook the veal 4 to 5 minutes until golden brown, turning once. 
4. Remove from pan and keep warm. 
5. Add remaining butter and oil to skillet and cook mushrooms for 5 minutes stirring all the time; add onions and cook for 3 more minutes; add garlic cook 1 more minute; till golden brown; add Marsala wine simmer 1 minute. 
6. Sprinkle the rest of the flour mixture over the mushrooms and onions stir in well. 
7. Add beef stock, bring to boil and simmer 2 to 3 minutes. 
8. Return meat and any accumulated juices to the pan. 
9. Reheat 1 to 2 minutes. 
10. Toss in the grapes just to coat. 
11. Serve veal topped with sauce and mushrooms and grapes. 

Can use same recipe for chicken..however use chicken broth.