Instructions

1. 1

   Preheat the oven to the lowest temperature. Pat the veal cutlets dry with a paper towel, season with salt and pepper and dredge in flour.

2. 2

   Heat the olive oil in a large pan, brown the veal pieces in the hot oil until golden for 5 minutes on each side. A couple of minutes into the cooking add the butter to the pan.

3. 3

   Remove the veal from the pan and keep it warm in an oven preheated to the lowest temperature while making the sauce.

4. 4

   To the same pan add the chopped shallot and sauté over low heat for 2 minutes, then add the minced garlic and cook for 30 seconds.

5. 5

   Add 1 tbsp of flour and mix until it turns into a paste, cook for 1-2 minutes while stirring.

6. 6

   Pour in the dry sherry and let it bubble for 2-3 minutes, then add chicken stock, lemon juice, lemon slices, capers, and parsley.

7. 7

   Bring to a boil, then lower the heat and simmer the sauce until reduced in volume for a few minutes.

8. 8

   Return the veal back to the pan and spoon the sauce all over. Serve immediately.