4 veal cutlets, pounded thinSaltLemon pepperFlour, for dredging4 tablespoons extra-virgin olive oil2 teaspoons minced garlic1 cup white wine1/4 cup lemon juice2 tablespoons capers2 tablespoons butter1/4 cup finely chopped parsley leavesLemon slices and parsley sprigs, for garnish

Season the veal with salt and lemon pepper and then dredge in flour. Pat off excess flour. In a large frying pan, heat olive oil over medium-high heat. Saute veal cutlets for 2 minutes per side and remove to plate. Add garlic to pan and saute for 1 minute. Add wine, lemon juice, and capers and bring to boil; cook until reduced by half. Return to a simmer and stir in butter and parsley until butter has melted and is incorporated into sauce. Return veal cutlets to pan and coat with sauce. Transfer to serving plate and top with any remaining sauce. Garnish with lemon slices and parsley sprigs.