Veal Piccata

Ingredients

• 2 lb (about 12) veal scaloppine, pounded until 1/4″ thick
• Kosher salt and freshly ground black pepper, to taste
• 1/2 C flour
• 4 T unsalted butter
• 2 T olive oil
• 1/2 C dry white wine
• 1 1/4 C chicken stock
• 1 lemon, thinly sliced
• 1 T fresh lemon juice
• 1/4 C capers, drained
• 2 T chopped parsley