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.

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.

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

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.

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

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

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

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