1) Heat large saute pan over med high burner. Add butter and oil.

2) Immerse veal in milk, shake off excess, dredge in seasoned flour. Saute about 30 secs on a side and reserve on a covered plate.

3) Add wine, chicklen stock, lemon juice (fresh), capers, and finely diced shallots to butter and oil mixture, and reduce by half.

4) Re-add veal slices to the pan and cook for an additional minute per side.