Cook the pasta according to the package.

Pound each of the veal cutlets down to about 1/8 of an inch thick using a kitchen/meat mallet. Pat the veal cutlets dry with a paper towel to help them brown.

Season each side of the veal with a sprinkle of salt and pepper.

In a shallow bowl mix together the flour, oregano, salt and pepper. Dredge each veal cutlet in the flour and shake off the excess flour.

In a large skillet over medium high heat, melt the 2 Tablespoons of butter with 3 Tablespoons olive oil.

When butter has melted and starts to sizzle add 4 pieces of the veal and cook for 4 minutes on one side. Flip the veal and cook on the other side for 4 minutes or until the veal reaches an internal temperature of 150-160 degrees F. Remove the veal and set aside on a plate covered with foil.

In the same skillet heat 2 more Tablespoons butter and 3 Tablespoons olive oil. When the butter is melted add the remaining 4 pieces of veal and cook on one side for 4 minutes, then flip and cook another 4 minutes or until the veal reaches an internal temperature of 150-160 degrees F. Remove the veal and set aside with the other veal covered.

In the same skillet add the garlic, the lemon juice, chicken stock and capers. Bring the mixture to a boil, stirring and scraping up the bits from cooking the veal. Using the sauce in the pan add 1 Tablespoon butter and whisk until the butter melts. Add the parsley and stir.

Place two pieces of veal on top of your pasta and then drizzle the sauce on top of the veal. Garnish with extra parsley and Parmesan cheese.