|Veal scallopini||4 pieces|
|Vegetable oil||1 tbsp|
|Club House Lemon and Herbs Seasoning||1 tbsp|
|Low sodium chicken stock and rice flour||1/2 cup|
|Unsalted butter - divided||3 tbsp|
|White wine||1 cup|
|Club House La Grille Spicy Pepper Medley||2 tbsp|
In a shallow pan combine flour and 2 tbsp Club House La Grille Spicy Pepper Medley stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour shaking to remove any excess flour. Heat the oil in a large skillet over medium-high heat. Add 1 1/2 tbsp of butter and cook the veal until golden brown on both sides about 1 minute per side. Transfer to a plate and set aside. Deglaze pan with wine and reduce by half. Add chicken stock and remaining seasonings and cook for 5 minutes or until the sauce has thickened slightly. Whisk in the remaining butter and return the veal to the pan and cook until heated through and the sauce has thickened about 1 minute. Serve immediately.