6 veal cutlets
1/2 c. plain flour
1/2 c. Italian bread crumbs
Salt and pepper
1 c. chicken stock
1/2 c. white wine
1/4 c. lemon juice
1 tbsp. garlic, minced
1 tbsp. parsley, minced
Olive oil
1 stick cold butter
1 sm. jar capers (optional)

Mix seasoned flour and bread crumbs together. Place cutlets in plastic wrap and tenderize with meat mallet. Brush cutlets with olive oil. Dredge cutlets in flour and bread crumb mixture. Heat remaining olive oil in skillet until quite hot. Quickly saute cutlets and set aside.

De-glaze saute pan with stock and wine. Bring to a boil and reduce mixture by 1/2 volume. Add garlic and lemon juice. Saute gently a few minutes. Cut cold butter into small pieces. Reduce heat to medium and whisk butter in, one piece at a time, until sauce is smooth. Add parsley, salt and pepper. Pour over veal and serve immediately.