1. Cut the veal into 8 thin slices, pound them between cling film to 5 mm, season with salt and pepper, then dredge in flour and tap off the excess.
2. Heat the olive oil and butter in a large frying pan and fry the escalopes in batches for 1-2 minutes per side until golden; transfer to a warm plate.
3. Finely grate the lemon zest and squeeze the juice.
4. Pour the white wine into the pan, scrape up the browned bits, then add the stock and lemon juice and boil for 2-3 minutes until slightly thickened.
5. Take off the heat and whisk in the cold butter a piece at a time, then add the capers and half the parsley; return the escalopes and turn them in the sauce for 30 seconds.
6. Sprinkle with the lemon zest and remaining parsley and serve at once - with rice, mashed potatoes or steamed vegetables.
Tip: The flour doesn't just brown the meat, it also thickens the sauce - so don't shake it all off, but don't leave a thick layer either.
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