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Season the veal cutlets with salt and pepper.
Place flour in a shallow dish and season with salt, sage, granulated garlic and white pepper.
Heat a large skillet over medium heat and keep a large serving platter warm in a low oven. Add a turn of the pan of olive oil to the skillet along with half the butter. Melt butter into oil.
Dredge half of the cutlets in flour and shake off any excess. Add them to the skillet and cook 2 minutes on each side or until golden; transfer to platter to keep warm and repeat with remaining cutlets.
After all of the cutlets have been cooked and removed to a platter to keep warm, add lemon slices to pan and cook 1 minute on each side. Add wine and swirl a minute then add stock and reduce by half. Add juice of halved lemon, the capers and parsley, swirl a minute more.
Combine all salad dressing ingredients in a jar or covered container and shake. Place lettuce, parsley and celery in a salad bowl, dress pears with lemon juice and add to the salad bowl. Add dressing and toss greens to coat. Top salad with cheese and nuts.
Serve veal topped with sauce and salad alongside.