Preheat oven to 200°F and place serving plates on the oven rack to keep warm.

Season veal chops liberally with salt and pepper. Place flour in a shallow dish. Dredge each veal chop in flour, shaking off excess, and transfer to a plate.

Heat olive oil and 2 tablespoons butter in a cast iron or frying pan over medium-high heat until hot. Add veal chops and fry until golden brown, about 3-4 minutes per side.

Transfer the veal to the warmed plates in the oven to keep warm.

Pour off any excess liquid from the pan but do not wipe it out.

Add white wine to the pan, scraping up browned bits with a spoon. Cook until reduced by half, about 2-3 minutes. Taste it as you go. If you feel astringency at the back of your throat, the alcohol hasn't cooked off yet. Raw wine throws a sharp scent that pushes your face back. Step away a few seconds, then come in from the side. You'll know it's ready when that scent is gone and you smell the wine's own fruit instead.

Add chicken stock and lemon slices, and boil until the liquid is reduced by half again, about 6-7 minutes.

Stir in lemon juice, capers, remaining butter, and parsley. Season with salt and pepper to taste.

Pour the sauce over the veal and serve immediately.