Directions

1. Add the flour to a shallow bowl. Season with about ½ tsp each of salt, black pepper, and paprika. Mix well and set aside.
2. Season the chicken cutlets with about 1 tsp each of salt, black pepper, garlic powder, paprika, and crushed red pepper flakes. Drizzle with olive oil and toss to coat evenly.
3. Dredge each chicken cutlet in the seasoned flour, shaking off any excess.
4. Heat a large skillet over medium heat with 2 tablespoons of butter and a drizzle of olive oil. Add the chicken, working in batches if needed, and cook for 4–5 minutes per side, until golden brown. Remove from the pan and set aside.
5. In the same pan, add the remaining 2 tablespoons of butter. Once melted, add the garlic and sauté for 1 minute, scraping up any browned bits from the pan.
6. Stir in the capers, broth, and lemon juice. Season with salt and black pepper to taste, keeping in mind the saltiness of the broth and capers.
7. Bring the sauce to a boil, then return the chicken to the pan. Cover and simmer for 3–5 minutes, until the sauce thickens to your liking.
8. Remove from heat and garnish with lemon slices, cracked black pepper, freshly shaved Parmesan, and chopped parsley.
9. Serve with pasta or rice. Enjoy!