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Veal Paillards with Lemon Butter Recipe

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This recipe for Veal Paillards with Lemon Butter is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Butter
1/4 cup (1/2 stick) unsalted butter, softened
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons capers, drained and minced
1/2 teaspoon finely grated lemon zest
1-1/2 teaspoons fresh lemon juice
1 pinch kosher salt

4 thinly sliced veal top round steaks, 4 to 5 ounces each
Extra virgin olive oil
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Directions:
Directions:
1. In a small bowl combine the 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.

2. Place the veal steaks between two large 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.

3. Brush or spray the veal with oil and season with the salt and pepper. Grill over direct high heat (450°F to 550°F), with the lid closed as much as possible, for 1 to 2 minutes, turning once. Transfer to warm plates and spoon the butter over the top. Serve immediately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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