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1
Lay the veal out on a cutting board, and pound the slices with a meat mallet to an even 1/4-inch thickness (or have your butcher do this for you).
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2
Season the veal with the salt.
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3
Melt 4 tablespoons of the butter with the olive oil in a large skillet over medium heat.
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4
Spread the flour on a plate, and lightly dredge a batch of veal, tapping off the excess flour.
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5
Lay some of the veal in the skillet so the pieces are not touching.
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6
Let the veal caramelize on the edges, just a minute or two, then turn and caramelize the other side.
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7
Remove to a plate, and repeat with the remaining veal.
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8
When all of the veal is out of the skillet, increase the heat to high and add the garlic and lemon slices.
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9
Turn the lemon slices to caramelize them all over, then toss in the olives and capers.
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10
Let the olives and capers sizzle for a minute, then pour the wine and lemon juice into the skillet.
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11
Bring the sauce to a rolling boil, then add 1 cup hot water.
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12
Boil the sauce until reduced by half, about 4 to 5 minutes; whisk in the remaining 4 tablespoons butter in pieces.
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13
Reduce heat so the sauce is just simmering, and slip the veal back in the pan.
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14
Simmer just to heat the veal through, a minute or two, taking care not to overcook.
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15
Remove the veal slices to a warm platter.
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16
Stir the parsley into the sauce, and pour over the veal.
