Veal Piccata

1. Place the veal cutlets on a flat surface between pieces of plastic wrap. Using the flat side of a meat mallet, pound each cutlet to 1/8th inch thickness. 2. Place the flour on a large plate and press both sides of each pounded cutlet in the flour. Set aside. 3. Combine the lemon juice, stock, and capers in a small bowl and mix well. Set aside. 4. Spray a large skillet with non-stick cooking spray and place over medium-high heat. Add the olive oil to the skillet and when it is hot enough for drops of water to dance on the surface arranged the cutlets in the hot skillet. Cook for about 2 minutes per side, or until golden brown on both sides. Add the caper mixture, turn the heat to high, and cook, stirring frequently, for 2 minutes, or until the sauce starts to thicken. 5. To serve, place 1 veal cutlet on each of 4 dinner plates and top each serving with any remaining sauce and 1/2 tablespoon of chopped parsley.