VEAL: When BBQing in the summer, consider serving veal chops as a pleasing alternative.

VEAL CHOPS WITH CAPER BUTTER:



4 veal chops, well trimmed, about 3/4-inch thick

salad greens

salt and freshly-ground pepper

caper butter:

2 tbsp. capers, drained, finely chopped
2 tbsp. dry white wine
2 tsp. lemon zest
4 tbsp. butter, softened



Mix together butter, white wine, capers, lemon zest, salt and pepper to taste with a wooden spoon. Shape into a log. Wrap with plastic wrap or wax paper and refrigerate until required.

Preheat barbeque to hot direct heat and lightly oil the grill. Cook veal for 4-5 minutes on each side depending on taste of doneness. Turn over once and add salt and pepper to taste.

Alternately, heat a mixture of oil and butter over medium-high heat in a heavy skillet. Pan-fry chops for 4 minutes on the first side. Turn over and add salt and pepper to taste. Cook for 3-4 minutes on the second side for medium. If more well-done meat is preferred, cook 1-2 minutes longer per side.

Transfer veal to heated serving plates. Top each chop with slices of caper butter and serve immediately with fresh salad greens.