Instructions: Pound meat between waxed paper until 1/8" thick. Combine next four ingredients. Coat veal in mixture; shake off excess and set aside.

Preheat oven to 300 degrees. In a large skillet, heat 5 tablespoons butter and the oil over moderately high heat. Saute half of veal at a time until lightly browned, 2 to 3 minutes on each side. Remove to a warm platter.

Add vermouth to skillet and boil, scraping up browned bits, until liquid is reduced by half. Add stock and 3 tablespoons lemon juice, stirring well.

Add parsley. Remove from heat.

Sprinkle avocado with 1 tablespoon of lemon juice. Bake in small ovenproof dish 5 minutes.

Meanwhile, boil sauce in skillet until slightly reduced, about 2 minutes.

Lower heat and whisk in remaining butter, a teaspoonful at a time, until sauce is slightly thickened.

Place veal scallops on a warm platter and surround with avocado slices.

Pour sauce over and serve at once.

Serves 6 to 8.

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