In a large Saute pan heat the oil on med-high heat and saute the garlic until golden.
Add the tomatoes and bring to a quick boil.
Add the wine and reduce the heat to medium-low.
Add the veal to the pan and cook in the tomato sauce for about 5-7 minutes.
Add the capers and cook another 2 minutes.
Add the freshly chopped parsley and serve.