Veal with caper butter
- 40g butter
- 3 x 80g veal steaks
- 30ml (2 tbsp) salted capers, rinsed
- 30ml (2 tbsp) shredded lemon zest
- lemon juice, to serve
- fresh flat-leaf parsley, chopped, to serve
Melt the butter in a large frying pan over high heat. Pan-fry the veal steaks for 3 – 4 minutes each side.
Add the capers and lemon zest and cook for 1 minute.
Top with lemon juice and parsley to serve.