Pound the veal cutlets to about 1/4 inch thickness using a meat mallet.

Season the flour with salt and pepper, then dredge each cutlet in the flour, shaking off any excess.

In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.

Add the dredged cutlets to the skillet in a single layer and cook for about 3-4 minutes on each side until golden brown and cooked through.

Transfer the cooked cutlets to a serving platter and cover loosely with foil.

In the same skillet, add the white wine (or chicken broth) and scrape up any browned bits.

Stir in the lemon juice and capers, cooking for another 2 minutes until slightly reduced.

Remove the skillet from heat and stir in the remaining 2 tablespoons of butter.