1-First Step: Prepare the Chicken CutletsStart by slicing 4 chicken breasts in half lengthwise to create thin cutlets, approximately 1/4 inch (0.5 cm) thick. To ensure even thickness and tenderness, place the cutlets between plastic wrap or parchment paper and gently pound with a meat mallet or rolling pin. This step helps the chicken cook uniformly and speeds up cooking time.

2-Second Step: Prepare the Dredging MixtureIn a shallow dish, combine 3/4 cup all-purpose flour with 2 1/2 tablespoons finely grated Parmesan cheese (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix these ingredients thoroughly. Lightly dredge each chicken cutlet in the mixture, shaking off any excess flour. This coating creates a golden crust and thickens the sauce later.

3-Third Step: Brown the Chicken CutletsHeat 2 1/2 tablespoons olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Once the oil is hot, add chicken cutlets in batches, being careful not to overcrowd the pan. Cook each side for 4-5 minutes or until golden brown and cooked through. Remove the chicken cutlets and keep them warm, covered loosely with foil.

4-Fourth Step: Create the Lemon Caper SauceReduce the heat to low. Add the remaining 2 tablespoons of butter to the skillet and allow it to melt. Pour in 1/2 cup dry white wine and 1 cup low-sodium chicken stock. Raise the heat to medium-high and whisk continuously, simmering the sauce for about 5 to 6 minutes or until it thickens slightly and the alcohol cooks off.

5-Fifth Step: Add Flavorful IngredientsStir in 1 tablespoon fresh lemon juice, 2 tablespoons drained and rinsed capers, and 1 1/2 teaspoons finely chopped fresh parsley. Keep stirring gently until the butter is fully incorporated into the sauce, giving it a glossy, slightly thickened consistency full of bright, tangy flavors.

6-Final Step: Reincorporate Chicken and ServeReturn the chicken cutlets to the skillet, coating them with the luscious lemon and caper sauce. Alternatively, arrange the chicken on plates and spoon the sauce generously over each cutlet. Garnish with extra parsley and optionally fresh lemon slices for a stunning presentation. Serve immediately with a side of pasta, rice, vegetables, or your favorite starch.