This one is one of my favourite quick and easy recipes. Few ingredients and it take about 30 minutes. You can replace the veal with chicken or pork cutlets.
½ cup flour
8 veal cutlets, 1 inch thick
1 cup veal or chicken stock
½ cup dry white wine
2 tbsp capers
2 tbsp butter
Parsley, chopped (for garnish)
Heat a frying pan over medium-high heat. Put the flour in a shallow bowl or plate and season with salt and pepper. Dredge both sides of the veal cutlets in the flour. Add a few tablespoons of oil in the pan, and once hot, place the floured veal in the hot pan. Make sure not to overcrowd the pan. Cook the veal for 2-3 minutes on each side, until the veal is browned. Transfer the veal to a plate and set aside. Continue this process until all veal cutlets are browned.
In the same pan, add the stock, wine, half the juice of 1 lemon and capers and scrape up the bits from the bottom of the pan. Bring the sauce to a boil and simmer for 5 minutes on low heat.
Finish the sauce with the butter. Return the veal to the pan to warm and coat in the sauce.
Plate the cutlets on a plate and top with the sauce. Garnish with parsley and lemon slices.
Source: The Spruce Eats