Season veal scaloppine with salt and pepper, then dust with flour in a shallow bowl.
Add the oil to your skillet over medium-high heat.
Sauté the scaloppine 2-3 minutes on one side. Flip the scaloppine over and sauté the other side 1-2 minutes with the pan covered. Transfer the scaloppine to a warmed platter; pour off the fat from the pan.
Deglaze the pan (add the wine) and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated about 2 minutes
Add chicken stock, lemon juice, and capers. Return veal scaloppine to pan and cook on each side for 1 minute per side, or until golden brown. Transfer to a warm plate.
Finish sauce with butter and lemons. Once the butter melts pour sauce over the veal.
Garnish with chopped fresh parsley and serve. Optional garnish lemon slices.