Directions

To make the Lemon Butter: Put the butter, olive oil, lemon zest, lemon juice, capers, and salt in a food processor. Pulse until the butter mixture is smooth and creamy, about 2 to 3 minutes. Transfer to a small bowl. Stir chopped parsley into butter mixture and set aside at room temperature to keep it soft.

Place the veal steaks on a large piece of plastic wrap moistened with water or brushed with olive oil. Cover with another piece of plastic wrap and, using the flat side of a wooden mallet, pound the steaks to a 1/8-inch thickness (you should be able to see light through the meat).

Brush or spray the veal with olive oil and season with salt and pepper to taste. Grill over Direct High heat for 45 to 60 seconds on one side only. Remove from grill and brush with lemon butter. Serve immediately.

This recipe yields 4 servings.

Wine Recommendation: This delicate dish calls for a light-bodied white wine with a refreshing, citrus-like acidity. Try a stylish Grüner Veltliner from Austria.

Beer Recommendation: The lemon butter makes a perfect foil for a true White Ale, beautifully carbonated and enlivened by its zesty citrus flavor and floral hops. With a clean, refreshing finish, this warm weather beer is sure to complement, not overwhelm.