Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Season the veal with salt and pepper; coat with the flour, shaking off the excess. Add the veal to the skillet and cook until golden brown, about 2 minutes per side. Remove the veal and set on plate. Reduce the heat under the skillet to medium, and then add the remaining tablespoon of butter. Add the garlic and cook until softened and aromatic, about 1 minute. Add the wine and lemon juice, bring to a simmer, and simmer the mixture 3 to 4 minutes. Return the veal to the skillet and simmer just until heated through, about 1 minute per side. Divide the veal among plates, spoon the sauce over it, sprinkle with parsley, and serve.