Beat the veal schnitzel very thinly and fry briefly on both sides in butter. Ideally in a roasting pan or similar so that a nice roast set forms. Deglaze with a splash of white wine, remove and keep warm.
Chop 2 tablespoon capers and add to the pan. Add the rest of the wine and cream. Allow to reduce greatly. Add the remaining whole capers, a dash of lemon juice and a dash of balsamic vinegar. Season to taste with pepper, salt and a little sugar. Place the schnitzel on top of the sauce and serve.
The sauce is very fresh and a bit sour, so in my opinion it goes very well with a crispy, steamed, rather sweet vegetable, e.g., Carrots or Romanesco. We always have fried potatoes with a little thyme or rosemary.
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