Prep the chicken. Slice each chicken breast in half horizontally to create thin cutlets. Pat dry with paper towels. Season both sides with salt and pepper.

Coat lightly. In a shallow dish, add almond flour, Parmesan, or a mix. Lightly press each cutlet into the coating, shaking off excess. You want a thin layer, not a heavy breading.

Heat the pan. Warm a large skillet over medium to medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter.

Sear the chicken. When the fat is shimmering, sear cutlets 3–4 minutes per side until golden and cooked through. Work in batches if needed to avoid crowding. Transfer to a plate and tent loosely with foil.

Sauté aromatics. Lower heat to medium. Add minced garlic to the pan and cook 20–30 seconds until fragrant, scraping up browned bits. Do not let it burn.

Build the sauce. Pour in chicken broth and stir to deglaze. Add lemon juice (start with half the lemon), lemon zest, and capers. Simmer 2–3 minutes to reduce slightly.

Thicken gently (optional). If you like a silkier sauce, sprinkle in xanthan gum while whisking, or stir in a slurry of arrowroot and cold water. Simmer 30–60 seconds until lightly thickened.

Finish with butter. Turn off the heat and swirl in 1 tablespoon butter for a glossy finish. Taste and adjust with more lemon, salt, or pepper. Add a pinch of red pepper flakes if you like heat.

Return the chicken. Nestle the cutlets back into the pan, spoon sauce over the top, and let them sit for a minute to soak up flavor.

Garnish and serve. Sprinkle with chopped parsley. Serve with a keto-friendly side like sautéed spinach, zoodles, roasted asparagus, or cauliflower mash.