Melt 1/4 cup unsalted butter in a medium sauce pan over medium high heat and continue swirling and stirring until the butter turns a rich golden brown. The butter will foam throughout, about 5 minutes.
Peel and slice 6 gloves of garlic into very thin slices.
Stir in 6 cloves garlic and cook for about 1 minute. Remove from heat and add 3/4 cup chicken stock and 1 tbsp white miso off the heat. Continue to stir and return to the heat. Reduce heat to medium low and continue to cook until reduced to about a 1/2 cup.
Transfer to a blender or use an immersion blender and mix until the sauce is smooth and silky, 1-2 minutes.
Veal
Season veal on both sides with kosher salt.
Spread 1/2 cup all-purpose flour on a sheet of parchment paper and dredge veal, shaking off excess flour.
Heat 2 tbsp canola oil in a medium skillet over high heat, when hot (1-2 minutes) add slices of veal and cook until the veal turns a nice brown, about 3 minutes.
Turn and cook the second side, another 3 minutes. Remove veal from pan, and keep warm.
Finishing
Drain all but about 1 tablespoon of oil from the pan add 1 clove garlic, smashed and deglaze with 1/2 cup dry white wine and 1/2 lemon juiced. Stir, scraping up all the bits from the bottom of the pan and cook for 2-3 minutes.
Return the veal to the pan to heat through.
Serving
Spoon Brown Butter Miso Sauce on the bottom of a plate, top with veal, spoon over pan juices, garnish with lemon slices and fresh parsley.
