Pat veal cutlets dry and pound each to 1/4 inch thickness between plastic wrap using a meat mallet.

Whisk together flour, salt, and black pepper in a shallow bowl.

Dredge veal cutlets in the flour mixture, shaking off excess.

Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

Cook veal cutlets in batches for 2 to 3 minutes per side until golden brown, transferring to a plate.

Reduce heat to medium and add minced garlic; sauté for 30 seconds.

Pour in white wine and scrape up browned bits, then simmer for 1 to 2 minutes.

Add chicken broth, lemon juice, and capers; simmer for 2 to 3 minutes until slightly reduced.

Remove pan from heat and whisk in butter one tablespoon at a time until sauce is glossy.

Return veal cutlets to the pan and spoon sauce over them.

Garnish with chopped fresh parsley.

Serve immediately with pasta, rice, or crusty bread to soak up the sauce.