Season 2 slices veal scallopini on both sides with kosher salt and set aside up to an hour before cooking.
Spread 1/2 cup all-purpose flour on a sheet of parchment paper and dredge veal, shaking off excess flour.
Heat skillet over medium high heat for 1-2 minutes, then add 1 tbsp canola oil and 2 tbsp butter to the 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. per side. Remove veal to a sheet pan and place in a 150℉ preheated oven to stay warm.
Finishing
Add 1/2 cup dry white wine and the juice of 1/2 lemon. Stir, scrape up all the bits from the bottom of the pan and reduce the wine by half.
Add 1/2 cup chicken stock, 1 tbsp drained capers and 4-5 slices of lemon and simmer until reduced by half and the lemons have softened.
Serving
Cut scallopini in thirds or just plate the entire slice and top with 1-2 slices of lemon, a few capers and drizzle with the pan sauce.
