Tthis is a very light cutlet recipe using a light lemon flavor complemented by capers and parsley. Dusting of flour is very light as well - this is not a heavy, thick egg and bread type coating.
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to lightly coat. In a large sautee pan, melt 2 tablespoons of the butter with the 2 tablespoons of olive oil over medium high heat. Add the chicken and cook just until brown, about 3 minutes per side. Transf the chicken to a plate.
Add the broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over medium high heat, scraping up the brown bits from the bottom of the pan for extra flavor. Return the chicken to the pan and simmer until just cooked through, about 5 minutes. Transfer the chicken to a platter. Shush the remaining 2 tablespoons of butter into the sauce. Pour the sauce over the chicken, garnish with the parsley and serve.
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