Begin by pounding out the veal chops. Place the chops between two pieces of plastic wrap and gently pound from the bone out until they each are an even 1/4 inch thick.
In a shallow dish, combine the flour, salt, granulated garlic and pepper. Dredge the veal chops in the seasoned flour and shake to remove excess flour.
Working with a large (12-inch) cast-iron pan, heat 2 tablespoons of the butter and the oil over medium-high heat. Cook the veal chops until golden brown, about 2 minutes per side. Transfer to a plate and set aside.
Reduce the heat to low and deglaze the pan with the white wine. Scrape up any brown bits and simmer the wine until reduced by half. Add the chicken stock and cook for 5 minutes. Transfer the mixture to a bowl. Add the capers and garlic to the pan and saute until lightly browned, about 30 seconds. Add the reduced sauce back to the pan and bring back to a simmer.
Just before serving, add the lemon juice and a touch of red wine vinegar and turn off the heat. Whisk in the remaining 2 tablespoons butter and the parsley. Taste and season as needed.
Serve the chops on a large rimmed plate covered with the sauce and garnished with the Parmesan.