STANCATO’S VEAL PICCATA

INGREDIENTS FOR SAUCE

• 1 jar of Stancatos Piccata Sauce
• 2 tablespoons chopped fresh flat-leaf parsley

INGREDIENTS FOR VEAL

• 2 lb veal cutlets (also called scallopini; 1/4 inch thick)
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, thinly sliced

DIRECTIONS

  1) Cut veal into 3-inch pieces, then pat dry with paper towels. Lightly oil grill pan and heat over high heat until just smoking.

  2) While pan is heating, sprinkle veal with salt and pepper. Grill veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter.

  3) Heat Stancatos Piccata Sauce in a medium saucepan and stir in parsley.  Once heated pour over veal.