Dredge the veal in the flour, shaking off any excess.  Heat a large non-stick skillet over medium-high heat. Add the butter and olive oil, swirling the pan until the butter melts.

Add the veal and quickly sauté for one minute, then turn the veal over and sauté the second side for another minute.

Remove the veal from the sauté pan and place it on a serving platter. Cover loosely with foil to keep it warm.

Return the sauté pan to the heat and deglaze the pan with the white wine, stirring up any bits in the pan with a wooden spoon.

Add the capers, pine nuts, lemon juice and chopped basil to the pan. Stir the mixture and add the salt and fresh ground black pepper to taste.