Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        veal scaloppine
     1/2  cup           all-purpose flour
                        salt and freshly ground
                        pepper to taste
     1/4  cup           butter
   1      tablespoon    olive oil
   2                    lemons -- juice of
   3      tablespoons   chopped parsley
   2                    garlic cloves - chopped
   2      tablespoons   capers

Preparation:

Place scaloppine between 2 pieces of waxed paper and pound until thin. When pounding meat do not use a straight up-and-down movement. Use a sliding action so meat is stretched more than flattened (I use the edge of a saucer for this). Coat meat lightly with flour. Sprinkle with salt and pepper. Melt 3 tablespoons butter with oil in a large heavy skillet. When butter foams, add veal. Cook over high heat about 1 minute on each side. Veal should be light golden outside and pink inside. Place veal on a warm platter. Add 1 tablespoon butter and lemon juice to skillet. Deglaze skillet by stirring to disolve meat juices attached to bottom of skillet. Stir in parsley, garlic and capers. Taste and adjust sauce for seasoning, then spoon over veal. Serve immediately.