Food Network offers a recipe for veal picatta by Anne Burrell that involves dredging top or bottom round veal steaks in flour, frying them in garlic and olive oil and making a sauce with wine, capers, chicken stock and lemon juice.
Preheat an oven to 200 degrees F. Add extra virgin olive oil to a large sauté pan with 3 smashed cloves of garlic and set over medium-high heat. Allow the garlic to cook until it turns golden brown and aromatic, and then remove it from the pan. Gently flatten 8 bottom or top round veal scallops with a meat mallet and season with kosher salt.
Dredge the veal in a dish with 1 cup of flour and drop them in the hot oil. Work in batches and only flour the veal right before it's placed in the pan. Allow the veal to brown for about 2 to 3 minutes on each side before removing and setting aside in the warm oven.
After browning all the veal, remove the oil in the pan and add 1/2 cup of white wine and 1/4 cup of capers. Reduce the wine by half, then add 1/2 cup of chicken stock, season with salt and allow to thicken slightly. Add 1/2 stick of butter and add the juice of 2 lemons once the butter becomes bubbly. Add 1/4 cup of chopped fresh Italian parsley, and then spoon the sauce over the veal to serve.