In a large skillet, heat the olive oil over high heat until smoking. Place the veal slices in the pan and cook for 3 minutes on the first side. Meanwhile, stuff each of the olives with some of the capers, wrap an anchovy around each olive, and set aside. Turn the veal pieces over and cook 1 minute. Add wine to pan and shake to deglaze pan. Add butter and shake pan to emulsify. Place a wrapped olive atop each piece of meat, as well as one lemon slice. Serve with the Red Cabbage.