Prep the chicken: Place the halved chicken breasts between two sheets of parchment and pound lightly to an even 1/2-inch thickness. Pat dry. Season both sides with salt and pepper.

Coat lightly: Add almond flour and/or Parmesan to a shallow dish. Dredge each cutlet lightly, shaking off excess. You want a thin coat—not clumps—so it crisps and doesn’t gum up the pan.

Heat the pan: In a large skillet over medium heat, add 2 tablespoons olive oil and 1 tablespoon butter. When hot and foamy, add the chicken in a single layer. Don’t crowd the pan.

Sear to golden: Cook 3–4 minutes per side until golden and just cooked through. Transfer to a plate and tent loosely with foil to keep warm.

Build the base: Lower heat to medium-low. Add the remaining 1 tablespoon butter. Stir in the minced garlic and cook 20–30 seconds, just until fragrant—don’t brown it.

Deglaze: Pour in chicken broth and use a wooden spoon to scrape up browned bits. Let it simmer 2–3 minutes to reduce slightly.

Add brightness: Stir in lemon zest, lemon juice, and capers. Simmer 1–2 minutes. Taste and adjust with more lemon, a pinch of salt, or a grind of pepper.

Finish the sauce: For extra silkiness, whisk in 1–2 tablespoons cold butter off the heat until glossy. This step is optional but makes the sauce luxurious.

Return the chicken: Slide the cutlets back into the pan with their juices. Spoon sauce over the top and warm for 1 minute.

Garnish and serve: Sprinkle with parsley, garnish with lemon slices if you like, and serve immediately.