For the Veal Jus: Heat oven to 500°F. Place bones on a sheet tray and roast until browned. Transfer bones to a large stock pot over medium heat. Cover with 12 gallons cold water. Let simmer overnight. The next day, strain stock, reserving bones and liquid separately. Place bones in a fresh stock pot and cover with 12 gallons cold water. Simmer 12 hours. Strain, discarding bones. Combine liquid with reserved stock in a large saucepan over medium heat. Cook until liquid has reduced and thickened to desired consistency. Transfer to an airtight container and refrigerate.

For the Brine: In a stock pot over medium heat, bring sugar, salt, and 12 quarts water to a simmer. Create a sachet with herbs and garlic. Set aside. Once sugar and salt have dissolved, transfer mixture to a nonreactive container. Add herb sachet and let cool.

To Assemble and Serve: In a nonreactive container, cover veal with enough Brine to submerge. Let sit 8 hours. Remove veal from brine and lightly dredge in flour. Set aside. In a sauté pan over medium-high flame, heat a splash of oil. Add dredged veal, brown both sides, then let rest on a wire rack. Add garlic to the pan and sweat until aromatic. Deglaze pan with wine and continue cooking until liquid is reduced by half. Add lemon slices and 6 ounces Veal Jus. Cook until liquid is reduced by one-third. Add butter and combine until mixture is fully emulsified. Stir in capers and parsley. Taste and adjust seasoning with salt and lemon juice. Place veal cutlet on a serving plate and spoon sauce over top.