Place each chicken breast between two sheets of cling film and pound to an even 1cm thickness using a meat mallet or rolling pin.

Season the flour with salt and pepper in a shallow dish, then dredge each chicken cutlet, shaking off excess flour.

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.

Cook chicken cutlets for 3-4 minutes per side until golden brown and internal temperature reaches 74°C (165°F) when checked with a meat thermometer. Transfer to a plate and tent with foil.

Reduce heat to medium, add garlic to the pan and sauté for 30 seconds until fragrant.

Pour in white wine and scrape up any browned bits from the bottom of the pan, cooking for 2 minutes until reduced by half.

Add chicken stock and lemon juice, bring to a simmer and cook for 3-4 minutes until slightly reduced.

Stir in capers and remaining 2 tablespoons butter, swirling until the sauce is glossy and emulsified.

Return chicken to the pan, add lemon slices, and spoon sauce over the cutlets. Simmer for 1-2 minutes to heat through.

Garnish with fresh parsley and serve immediately with your choice of pasta, rice, or crusty bread.