Slice thin-cut chicken breasts into even halves.

Cover the pieces of chicken in plastic wrap and pound them flat and even (about ½ inch).

Sprinkle salt and pepper on both sides of the chicken and dust each piece in the flour.

Shake off the excess flour and set the cutlets on a plate.

Place a sauté pan on medium-high heat.

When at temperature, add 2 Tbsp. of olive oil and 2 Tbsp. of butter.

When the butter has stopped sizzling, add pieces of the chicken to the pan so they are not touching. This will probably take multiple batches.

Sauté on the first side for 2½ minutes, then flip the chicken and finish for 2 more minutes.

Remove chicken to a plate until all pieces are done.

If the pan is getting dry, add 1 Tbsp. of olive oil and 1 Tbsp. of butter for additional batches.

Add 1 Tbsp. of olive oil to the hot pan.

Toss in the crushed garlic and brown for 1-2 minutes.

Add white wine and capers to the pan.

Scrape the bottom of the pan while stirring and reduce the liquid to about half the volume.

Add 2 Tbsp. of butter to the sauce and stir until melted.

Add lemon juice. Salt and pepper to taste.

Return the cutlets to the pan and let them simmer in the sauce for a minute or pour the sauce directly over the chicken on the serving plate.

Sprinkle with parsley and toss cutlets.