Veal Piccata

Ingredients

• 4 (4-ounce) veal cutlets
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 7 tablespoons (3 1/2 ounces) cold unsalted butte r, cut into pieces, divided
• 2 tablespoons extra-virgin olive oil , divided
• 3 tablespoons finely chopped shallot
• 1 large garlic clove , thinly sliced
• 1/3 cup dry white wine
• 1/2 cup chicken broth
• 2 tablespoons drained non-pareil capers
• 1 tablespoon fresh lemon juice (from 1 lemon)
• 1 tablespoon chopped fresh flat-leaf parsley

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