Season the meat and toss in the flour. Heat the clarified butter in a frying pan, fry the meat for approx. 2 mins. on each side, remove from the pan and keep warm.
Pour the lemon juice and stock into the same pan, loosen any bits that have stuck to the bottom of the pan. Add the capers and mint, season. Mix the butter and flour, add them to the pan while stirring, simmer for approx. 5 mins. Return the cutlets to the pan and heat gently. Serve the meat with the sauce.