Veal with lemon and caper sauce

Coat veal in flour; shake off the excess.

Heat 40g of butter in a large frying pan; cook veal in batches until browned lightly on both sides. Remove from pan; cover.

Heat remaining butter in the same pan, add garlic, cook until fragrant. Add wine;

simmer, uncovered, until reduced by half. Add stock, simmer, uncovered, until thickened slightly. Return veal to pan, top with capers, juice and parsley; spoon sauce over veal.

Serve veal with steamed new potatoes and green beans or salad, if desired