Veal Lemon

Hand rub veal with paprika, salt and pepper. Set aside for at least one hour at room temp. Also remember to zest the lemon and set aside. Just prior to cooking, lightly dust veal with sifted flour on all sides. Pre-heat a large pan at high heat. Add olive oil and let warm for 2-3 minutes; then add sliced garlic and sear until light golden brown (about 3 minutes). Stir in the lemon zest and cook for 2-3 minutes. Strain the oil into a bowl and reserve the cooked garlic and lemon zest for later. Put 2 tablespoons of the lemon and garlic infused oil in the pan. Add veal and brown for 2 minutes on each side. Remove the veal and set aside. If necessary, you can prepare the veal in batches and add more oil with each batch. With the pan still hot, add the white wine, capers, lemon juice, chicken broth, and the reserved cooked garlic and lemon zest. Scrape the bottom of the pan and allow sauce to come to a boil. Reduce heat to low and place the meat in the sauce. The sauce should just barely cover the meat. If necessary, add more chicken broth. Cook until sauce thickens (no more than 5-7 minutes) and serve with parsley garnish.