Before you dive into cooking, it’s crucial to have everything ready. Start by gathering all your ingredients. Pound the veal until it’s about ⅛ inch thick. This ensures quick cooking and tenderness. Then, set up your dredging station with flour, salt, and pepper ready to go.

Take each piece of veal and coat it in the flour mixture. Make sure to shake off any excess flour. This allows for a nice, even browning when you cook it. Just picture how golden and crispy that veal will look once done.

Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add 2 tablespoons of butter. When the butter foams, carefully place the veal in the pan. Sear each piece for about 2 to 3 minutes on each side until golden brown. Don't overcrowd the pan. You want each piece to get that beautiful crust.

After you’ve seared the veal, remove them from the skillet and set aside on a warm plate. In the same skillet, lower the heat and add the finely chopped garlic. Allow it to cook for about 30 seconds until fragrant. Next, pour the white wine into the skillet, scraping up any browned bits from the bottom. Those bits carry lots of flavor.

After the wine has reduced slightly (about 2 minutes), add the chicken stock to the pan. Stir well, and let it simmer for about 3 minutes. This will reduce and thicken your sauce.

Now that your sauce is simmering beautifully, it's time to add the lemon juice, capers, Dijon mustard, and fresh thyme. Stir everything together and adjust the seasoning with salt and pepper. You want it zesty!

Return the veal to the skillet, tossing gently to coat each piece in that delicious sauce. Allow it to simmer for another minute. Just enough time for the veal to soak up some of that sauce.

Finally, serve your veal piccata! Plate it up with a sprinkle of fresh parsley for a pop of color. You could add a wedge of lemon for added zest. Enjoy!