|If using regular full chicken breasts, slice in half and pound thin. If you bought thin cutlets no other prep is needed. Mix flour, salt, and pepper into flour. Add half olive oil and half butter to saute pan. |
Dredge chicken pieces in seasoned flour and pat off excess. Set aside on plate as the oil and butter heats up in pan.
Add half the chicken pieces to heated oil and butter in saute pan and brown for about 2 minutes per side. Remove first batch and do the same for the second batch of chicken - adding more oil/butter if needed.
Remove browned chicken from pan, for each batch, and set aside.
Deglaze pan with chicken stock (or white wine), using a wooden spoon to scrape up small bits on bottom of pan to incorporate into sauce. Then add lemon zest, lemon juice, capers, and parsley. Stir to combine. Then add chicken cutlets back into pan to finish cooking.
Remove chicken to platter and pour remaining pan sauce on to the top of the chicken.