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1
Pound the veal slices between sheets of plastic film or parchment until uniformly 4–5 mm throughout. Any variation in thickness means part of the scaloppine overcooks while the rest is underdone. Dust each scaloppine lightly with flour immediately before it enters the pan — flour applied in advance turns to paste on the surface of the meat.
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2
Melt the sautéing butter in a wide pan over medium-high heat. When the foam subsides and the butter begins to colour at the edges, lay the scaloppine in a single, uncrowded layer. Cook 60–90 seconds per side. The surface should be pale gold and form a thin, dry crust — it is this flour crust that will hold the sauce against the meat. Remove the scaloppine to a warm plate.
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3
This is where the dish lives or dies. Remove the pan from direct heat. Squeeze the lemon directly over the hot fond — the acid lifts the fond immediately. Add the capers. Swirl in the cold butter pieces one at a time, keeping the pan off heat throughout. The cold fat emulsifies with the lemon-fond liquid; the sauce will turn slightly opaque and coat the back of a spoon lightly. If the pan returns to direct heat during this step the emulsion breaks, the butter oil separates, and the sauce becomes clear and greasy — it cannot be recovered.
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4
Return the scaloppine to the pan for a moment only, turning to coat in the sauce. Transfer immediately to warmed plates, spoon the remaining sauce over, and scatter the chopped parsley at the moment of plating. The volatile oils of fresh parsley are the dish's aromatic finish and dissipate rapidly — parsley added earlier is inert.