In a medium baking dish, combine the olive oil, lemon zest, garlic, salt, and pepper.

Place the veal in the dish and coat with the oil and seasoning mixture on both sides. Set aside for 30 minutes.

After the veal has marinated for 25 minutes, preheat your Foreman contact grill on high with the top closed. Proceed to make your sauce.

In a medium saucepot over medium-high heat, melt 2 tablespoons of butter.

Whisk in the flour and cook until the mixture is smooth, thick, and just starting to brown.

Whisk in the wine and capers and cook to reduce by half.

Whisk in the chicken stock and salt and cook until the sauce is slightly thickened.

Add the lemon juice and turn down to low while the veal grills or rests a few minutes.

Note: You can always add some spoonfuls of broth if the sauce thickens too much or you need to reheat it.

Place the marinated veal on the preheated grill, close the lid, and cook for approximately 4 to 5 minutes until you get some nice grill marks on both sides. Add an extra minute for medium-well. You can flip the veal half way through the cooking.

When the veal is finished cooking, quickly grill the lemon slices for garnish.

Place the veal on a platter and spoon the sauce over it.

Sprinkle fresh parsley over the top and garnish with the grilled lemon slices.

Serve over white rice with grilled or steamed green vegetables.

This veal dish is really nice with grilled broccolini or grilled asparagus. A chilled Sauvignon Blanc pairs well with veal and lemon.