One-Minute Veal Paillard with Lemon Butter

A super-easy dish for a busy weeknight dinner or even a casual gathering (just double everything to serve a crowd). Grill the steaks as soon as you’ve flattened them. Don’t blink—dinner’s ready!

For the lemon butter:

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.

Makes 4 servings.