In a bowl, combine the flour and house seasoning. Season the veal with the salt and pepper. Lightly dust each cutlet in the seasoned flour and set aside.
Heat the oil in a large skillet over medium-high heat. Sear the floured veal cutlets, working in small batches, for about 1-2 minutes on each side and set aside on paper towels to drain. When all the veal has been seared, add the capers, lemon zest and juice, parsley, and garlic to the same skillet and cook, stirring constantly, for 2 minutes. Deglaze with the wine and cook until almost completely evaporated, about 3-4 minutes. Add the chicken stock and reduce until about 2 Tbl of liquid remains. Reduce heat to low and incorporate chilled butter pats one at a time, stirring with a wire whip until fully incorporated. Once all butter has been incorporated, remove from heat.
Serve 2 cutlets per person and top each with the caper, lemon, butter mixture.