100 g plain flour T55
240 g veal cutlets - pound flat if necessary
2 tablespoons sunflower oil
2 tablespoons lemon juice - freshly squeezed
250 ml chicken broth
125 ml Marsala wine
3 tablespoons capers
30 g butter
2 tablespoons flat-leaf parsley - finely chop - rinse before use
0,5 lemon - cut into slices
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
