VEAL PAILLARDS WITH LEMON BUTTER

Veal Paillards With Lemon Butter image

Number Of Ingredients 11

FOR THE LEMON BUTTER:
4 tablespoons unsalted butter, softened
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons capers, drained and minced
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
1 pinch kosher salt
4 thinly sliced veal round steaks, 4 to 5 oz each
extra-virgin olive oil
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Steps:

TO MAKE THE LEMON BUTTER: In a small bowl combine the lemon butter ingredients. Using the back of a fork, mix the butter well until smooth and creamy. Set aside at room temperature so the butter stays soft.Place the steaks between two pieces of plastic wrap. Then, using the flat side of a wooden mallet, pound the steaks to an even thickness of about 1/4 inch.Brush or spray the steaks with olive oil and season with the salt and pepper. Grill over Direct High heat for 1 to 2 minutes, turning once halfway through grilling time. Transfer to warm plates and spoon the butter over the top. Serve immediately.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves