Veal Scallopine Marsala

Ingredients:
12 - 3 ounce raw veal cutlets
1 tablespoon FIVE STAR PREMIUM SEASONING SALT
2 cups dry Marsala wine
2 teaspoons FIVE STAR VEAL STOCK
1 cup water
3 teaspoons olive oil, divided
4 tablespoons chilled butter, in pieces
2 tablespoons cornstarch

Directions:
Season the veal cutlets lightly on both sides with PREMIUM SEASONING
SALT. Heat 1 teaspoon of oil in a large non-stick saute pan until almost smoking.
Brown 4 cutlets at a time (about 1 minute per side) and remove to a platter to keep
warm. Repeat with remaining cutlets. Add wine to the hot pan (away from the
flames!) then boil until 1 cup of liquid remains. Add the VEAL STOCK to the
pan, dissolve cornstarch in the water and whisk into the wine. Remove from heat
and whisk the chilled butter and any juices from the platter into the sauce. Adjust
seasoning to taste with more PREMIUM SEASONING SALT, pour sauce over
the veal and serve.

This recipe produces 6 portions.