2 lbs. sliced veal or boneless chicken breasts
Seasoned salt and fresh ground pepper
Flour
1/2 c. Sunlite Oil
Juice of 2 lemons
2 tbsp. chopped fresh parsley
2 tbsp. butter

Place veal slices between sheets of wax paper and pound very thin with flat side of a knife or meat mallet. Sprinkle with seasoned salt and pepper; cut in thin strips and dust with flour.

Heat 1/4 cup Sunlite Oil in a large skillet over high heat. Saute half the veal strips quickly; set them aside and saute remaining veal strips. Remove.

Add lemon juice and parsley to skillet; stir to deglaze pan. Remove from heat; swirl in remaining Sunlite Oil and the butter. Return sauteed veal to skillet and toss gently to coat. Makes 6 to 8 servings.