Veal Scallopini Piccata

Ingredients
4 veal cutlets, pounded thin (about a pound or less)
1 cup low sodium chicken stock
½ cup white wine
½ large lemon (or 1 small one), seeded and sliced into rounds
1 tablespoon capers, rinsed
3 cloves garlic, minced
1 small shallot, minced
3 tablespoon chopped fresh parsley
4 tablespoons butter, divided
2 tablespoon olive oil
enough flour for dredging
salt & pepper to taste

Directions
1. In a bowl, combine flour with salt and pepper.
2. Dredge veal in flour mixture, shaking off excess.
3. Heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
4. When butter starts to foam, add veal, shaking pan initially so the flour doesn't stick to the bottom of the pan.
5. Brown veal lightly on both sides, and remove from pan.
6. Add shallots and garlic to the pan and saute for a few minutes until softened.
7. Add white whine, chicken stock, lemon slices, capers, and parsley, and mix well.
8. Reduce by half, then add veal back to the pan.
9. Reduce heat and simmer with veal (not too long, or the sauce will sour).
10. Remove and plate the veal.
11. Take the pan off heat and add the remaining 2 tablespoons of butter, stirring until the sauce is smooth.  (If the sauce is too sour, additional butter or cream may be added).
12. Drizzle sauce over veal, using the lemon slices as garnish.  Serve immediately.