Use a paper towel and pat dry the veal scallopini on both sides. Season the veal scallopini with salt and pepper.
Make the flour mixture in a large bowl add in all the ingredients and toss well to mix. Take the veal scallopini one at a time and dredge in the flour mixture on both sides. Shake off excess flour.
Preheat a cast iron or heavy skillet on medium high heat with butter. Add in the veal scallopini but avoid over crowding the pan.
Make sure the veal is in a single layer at all times. Cook the veal for 3 minutes until golden and crisp and then flip each piece. Cook for an extra 3-4 minutes until golden crisp.
Remove the veal form the skillet onto a plate.
Add the other 3 tablespoons of butter to make the sauce and add in the garlic.
Cook the garlic for a few minutes and add the lemon juice and some fresh herbs (half the amount).
Add in the lemon slices, capers and cream.
Let the sauce simmer for a minute or two before adding in the veal to the skillet.
Add the veal and let it simmer in the sauce for 2-3 to soak up all the flavors.
Finish off with seasoning, chilli flakes (if you want a kick), the remaining fresh herbs and some freshly grated parmesan cheese.
