Veal with dill and capers

A delicious and incredibly fast Italian basic dish.
Before you start, place an ovenproof plate in your oven set on a low heat.
Heat oil and butter until bubbling. Lightly coat veal in flour and fry quickly on both sides until done, no more than 4 to 5 minutes in total. Remove from pan and keep warm on heated plate.
Increase stove heat and deglaze pan with lemon juice. If you feel you need a little extra liquid, add a small quantity of chicken stock. Scrape down pan to loosen meat bits, add capers and dill and heat through.
Arrange meat on a serving platter and pour sauce over (there won’t be a lot of sauce).
Serve with pasta tossed in olive oil and parsley, topped with Parmesan cheese shavings.