Place the chicken breasts on a cutting board. Slice them in half horizontally. This makes thin cutlets. Cover with plastic wrap and gently pound them with a meat mallet. The chicken should be even in thickness. This helps it cook quickly and evenly.

Add flour, salt, and black pepper to a shallow bowl. Mix well with a fork. This flour coating helps create a light crust. It also thickens the lemon sauce later. Keep the bowl close to your stove for easy dredging.

Take each chicken cutlet and lightly coat it in the seasoned flour. Shake off the extra flour. The coating should be thin, not heavy. This step creates a golden outside while keeping the chicken tender inside.

Place a large skillet over medium-high heat. Add olive oil and one tablespoon of butter. Let the butter melt completely. The pan should be hot before adding chicken. This helps create a beautiful golden color.

Add the chicken cutlets to the pan. Cook for about 3–4 minutes per side. The chicken should turn golden brown. Do not overcrowd the pan. Cook in batches if needed. Once cooked, transfer the chicken to a plate and keep warm.

Lower the heat to medium. Add chicken broth and lemon juice to the same skillet. Scrape the bottom gently with a wooden spoon. This lifts the flavorful bits left from cooking the chicken.

Add capers to the sauce and let it simmer for two minutes. Stir in the remaining butter slowly. The butter makes the sauce silky and smooth. The smell at this stage is wonderful.

Place the cooked chicken back into the skillet. Spoon the lemon sauce over the top. Let everything cook together for two more minutes. This helps the chicken absorb the bright lemon flavor.

Sprinkle chopped parsley over the chicken. The green color makes the dish look fresh and beautiful. Taste the sauce and adjust salt if needed.

Transfer the chicken to serving plates. Spoon extra sauce over the top. Add lemon slices for garnish. Serve warm and enjoy the bright flavors of this classic dish.