Heat oil in a frying pan over medium-high heat. Add veal. Cook for 1 minutes each side, or until cooked to your liking. Transfer to a plate. Cover to keep warm.
Add capers and garlic to pan. Cook, stirring, for 30 seconds. Increase heat to high. Add wine. Cook, stirring, for 1 minutes or until liquid has reduced by half. Add lemon juice and water. Reduce heat to low. Simmer for 3 minutes. Combine cornflour and cream in a bowl. Remove pan from heat. Stir in cornflour mixture. Reduce heat to low. Simmer, stirring, for 2-3 minutes or until slightly thickened. Season to taste.
Divide veal between plates. Top with lemon caper sauce and lemon slices. Serve with vegetables.
