Place the veal cutlets between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound any pieces thicker than 5 mm to an even 4-5 mm.

Mix the flour, salt, and black pepper in a shallow dish. Pat the cutlets dry with paper towels, then dredge each one in the seasoned flour, shaking off any excess. Set on a plate in a single layer.

Heat a 12-inch stainless steel skillet over medium-high heat. Add 1 tbsp olive oil and 30 g butter. When the butter stops foaming and the pan is hot, add half the cutlets in a single layer.

Sear for 2 minutes without moving until the underside is golden brown. Flip and cook for 1 to 2 minutes more until the other side is golden and the edges are fully opaque. Transfer to a plate and tent loosely with foil.

Add the remaining 1 tbsp olive oil and repeat with the second batch of cutlets. Transfer to the plate with the first batch.

Reduce the heat to medium. Add the sliced garlic to the pan and cook for 30 seconds, stirring, until fragrant but not browned.

Pour in the white wine. Scrape up the browned fond from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 2 minutes.

Add the chicken stock, lemon juice, and lemon slices. Bring to a gentle simmer and cook for 3 minutes until the sauce reduces slightly and coats a spoon lightly.

Stir in the capers and taste the sauce. Adjust salt carefully - capers add brine.

Pull the pan off the heat completely. Add the cold butter in 4-5 small pieces, whisking steadily between each addition, until the sauce is glossy and emulsified.

Return the cutlets to the pan and spoon the sauce over them. Let them sit in the sauce for 1 minute off the heat to warm through without overcooking.

Transfer cutlets to warm plates, spoon the remaining sauce over the top, and scatter with chopped parsley. Serve immediately.