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. This will add more flavour and colour to the veal. You might want to do the frying in batches to avoid overcrowding.

Then remove the veal from the pan and keep it warm in an oven preheated to the lowest temperature while you are making the sauce.

To the same pan add the chopped shallot and sauté over low heat for 2 minutes, add the minced garlic and let it cook over low heat for 30 seconds, then add 1 tbsp of flour and mix it in until it turns into a paste, cook for 1-2 minutes while stirring, pour in the dry sherry and let it bubble for a 2-3 minutes.

Add the chicken stock, lemon juice, lemon slices, capers and parsley, turn up the heat and bring to a boil, as soon as it boils, lower the heat and simmer the sauce until it’s reduced in volume for a few minutes.

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