1.Preheat the oven to 250 degrees F.
2.Place a veal cutlet between two large pieces of plastic wrap and set on a flat surface. Using the flat side of a meat mallet or the flat bottom of a heavy cup, pound the meat gently and evenly to double its surface area. Repeat the process with the remaining meat.
3.Place the flour, salt and pepper on a large dinner plate and mix together.
4.Heat the oil in a sauté pan over medium-high heat.
5.Take a piece of the veal and place it in the flour mixture. Make sure both sides of the veal are evenly coated with the flour. Slap the piece of veal gently between your hands to shake loose any excess flour.
6.Place the piece of meat in the pan and sauté for 1 to 2 minutes per side or until golden brown. Remove the veal to a plate lined with paper towels and put in the oven.
7.Quickly repeat the process with the remaining veal, adding more oil to the pan if necessary. The trick is to not let the temperature of the oil or the pan get too low or too high.
8.Once the veal is all cooked and in the oven, return the pan to the heat. Add the broth to the pan and bring to a boil, scraping the browned bits up from the bottom of the pan.
9.Add the lemon juice, capers, butter, and salt and pepper to taste. Stir to incorporate and melt the butter.
1..The sauce should thicken to a nice smooth consistency. If the sauce seems thin, swirl in more butter to thicken it.
1..Serve two veal cutlets per plate. Drizzle the sauce over the veal and garnish with a lemon slice and anchovy.