For the lemon butter:
1/2 stick unsalted butter, cut into pieces
1-1/2 teaspoons extra virgin olive oil
1/4 teaspoon finely grated lemon zest
1-1/2 teaspoons fresh lemon juice
3/4 teaspoon capers
1 tablespoon chopped fresh parsley
4 thinly sliced veal top round steaks, 4 to 5 ounces each
Finely ground sea salt
Freshly ground black pepper
1. 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.
2. 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.