Veal Scallopine Piccata

Ingredients:
12 - 3 ounce raw veal cutlets
1 tablespoon FIVE STAR PREMIUM SEASONING SALT
3 teaspoons olive oil, divided
1/4 cup lemon juice
1/4 cup capers, drained
13/4 cups water, divided
2 teaspoons FIVE STAR VEAL STOCK
2 tablespoons cornstarch
4 tablespoons chilled butter, in pieces
1/4 cup Italian parsley, chopped

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 the lemon juice, capers, 1 cup water
and VEAL STOCK to the pan and bring to a boil. Dissolve cornstarch in the
remaining water and whisk into the pan sauce. Remove from heat and whisk the
chilled butter, parsley 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.