Combine flour, salt and pepper together to make a seasoned coating. Dredge each scallopini in the flour mixture. In a large pan, add 2 tbsp of the butter and the oil. When the butter starts to bubble, sear the veal , about 1-2 minutes per side. Remove the al from the pan, and set aside.
Deglaze the pan with the white wine, scraping up all of the extra veal bits left in the pan. Let the alcohol cook off, on medium heat for about 1 minute. Add the stock, lemon juice, and capers. Bring this mixture to a boil. Return the veal to the pan, and cook on medium-high heat for another minute or so, making sure that the veal is cooked through to your liking. Transfer the veal to a platter, or serving plates. Whisk the remaining2 tbsp butter into the sauce. Season with salt and pepper, and adjust flavouring if necessary. (For example, add more lemon juice if not lemony enough, or more stock if it is too lemony.)
If the sauce is not thick enough you can add some flour, a small but at a time to thicken it up, just whisk it lightly into the sauce.
Spoon the sauce over the veal. Garnish with fresh chopped parsley.
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