1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
8 thin slices veal, about 1 lb., for scaloppine, pounded thin
1/2 stick butter
2 tbsp. olive oil
2 lemons
1 tbsp. drained capers

Combine flour, salt and pepper; dip pounded veal on both sides to coat lightly. Shake off excess. Heat 2 tablespoons butter with the oil in a large skillet. Saute veal 3 minutes on each side or until golden brown and tender. Remove from skillet. Keep warm in slow oven. Squeeze 2 tablespoons juice from one lemon. Thinly slice the other lemon. Add the remaining 2 tablespoons butter, the lemon juice, lemon slices and capers to pan drippings. Heat and stir, scraping brown bits from bottom of pan. Return veal to pan, heat, spooning sauce over 1 minute. Serve on heated platter; spoon lemon slices and capers over veal. Serves 4.