For lemon sauce
3 tablespoons unsalted butter
1/4 cup freshly squeezed lemon juice (1-2 lemons)
1/2 cup dry white wine
1 1/2 cups chicken broth
Freshly cracked pepper
1/2 cup freshly chopped Italian parsley
1/2 cup salt-packed capers 
Prepare the mushrooms (if using).
Heat the olive oil in a nonstick sauté pan  over medium heat. Add garlic, thyme, and mushrooms and stir to coat with oil. Let mushrooms cook, but don’t stir, allowing the mushrooms to sear to a light brown (do not add salt yet since that will make the mushrooms release their juices and they won’t sear). Cook mushrooms for 5 minutes or until just cooked through, stirring occasionally. Remove from heat and cover; set aside.
Prepare the lemon sauce.
Soak the capers in a small bowl of water to remove salt; set aside. In a small saucepan, combine 1 tablespoon butter, lemon juice, wine, and broth. Boil for 5 minutes or until reduced by half. Season with pepper. Add the mushrooms (if using) to the sauce and set aside off the heat.
Prepare the veal.
Pour the flour on a large plate and season with salt and pepper. Mix to distribute. One at a time, place a piece of veal in the flour until it is coated. Shake off any extra flour and put floured veal on a new plate. Continue until all the veal has been coated with flour.
Drain the capers and add them to the lemon sauce. Warm the sauce over low heat while you make the veal.
In a large nonstick sauté pan, heat a few tablespoons of olive oil over medium-high heat. Without crowding the veal, sauté the veal in batches, 1-2 minutes per side. Transfer to the serving plate and continue with batches, adding more olive oil as you go, until all the veal is cooked.
Remove the sauce from the heat and melt the remaining two tablespoons of butter in the lemon sauce. Add the parsley and pour it over the veal on the serving platter. Serve immediately.
- Because I am cooking the veal in batches, I like to warm up the serving plate in the oven at 200 degrees for a few minutes before using.