Prep the chicken: If your cutlets aren’t thin, slice chicken breasts horizontally into 1/2-inch pieces and gently pound to even thickness. Pat dry. Season both sides with salt and pepper.

Lightly dredge: Place flour in a shallow dish. Dredge each cutlet, shaking off excess. The goal is a whisper-thin coating to help browning and sauce cling.

Preheat the pan: Heat a large skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, it’s ready.

Sear in batches: Add cutlets in a single layer. Don’t crowd the pan. Cook 2–3 minutes per side until golden and cooked through. Transfer to a plate and tent loosely with foil. Repeat with remaining chicken, adding a bit more oil if the pan looks dry.

Build flavor: Reduce heat to medium. Add a small knob of butter if needed. Stir in minced garlic and cook 30–45 seconds until fragrant, not browned.

Deglaze: Pour in chicken broth (and a splash of white wine if using). Scrape up browned bits. Simmer 2–3 minutes to reduce slightly.

Add lemon: Stir in lemon zest and juice. Taste and adjust—more lemon for brightness, more broth if too sharp.

Finish the sauce: Whisk in 1 tablespoon cold butter to give the sauce a silky texture. Add capers or a pinch of red pepper flakes if you like.

Return the chicken: Slide cutlets back into the pan, plus any resting juices. Spoon sauce over. Simmer 1 minute to warm through.

Garnish and serve: Sprinkle with chopped parsley. Serve with extra lemon wedges. Plate with rice, potatoes, or a crisp salad.