2 tbsp. olive oil
1/4 c. butter
1 lb. sliced veal
3/4 c. flour
1 tbsp. lemon juice
1 tsp. capers
2 tbsp. parsley flakes
1/2 sliced lemon
Salt and pepper

Heat oil and half the butter in skillet over a medium-high heat. Coat thinly- sliced veal in flour and brown both sides in the hot skillet. Transfer to a warm platter and season with salt and pepper.