On a large plate, mix your flour, Parmesan, pepper and salt.
¼ cup All purpose flour, ¼ cup Parmesan cheese, 1 teaspoon Kosher salt, ¼ teaspoon Black pepper
Place your chicken breasts one at a time in a large ziploc bag.
2 boneless chicken breasts
Pound thin to about half of its original thickness.
Cut your pounded out chicken breasts in half to make 4 thin chicken cutlets.
Dip the chicken into your flour mixture making sure to coat both sides then set aside.
Pre-heat a large sauté pan over medium heat.
Add your olive oil.
1 tablespoon olive oil
Now add your chicken and cook for 2-3 minutes a side until the chicken is browned on both sides.
Remove your chicken from the pan on to a plate and set aside.
Sauce
Reduce heat to medium low.
Add 2 tablespoons of butter to the pan and deglaze your pan scraping up all of the brown bits.
4 tablespoon unsalted butter divided
Now add your chicken stock to the hot pan and mix well.
¼ cup chicken stock
Next add your lemon juice, capers and the remaining 2 tablespoons of butter and simmer for 1 minute.
3 tablespoon Lemon juice, 4 ounces capers
Taste for any additional salt needed and add more to taste.
¼ teaspoon kosher salt
Once the sauce has simmered for a minute, place your chicken back into the pan and cook for an additional couple minutes to make sure the chicken is cooked all the way through.