Prepare the Chicken: Place a chicken breast between two sheets of cling film. Use a rolling pin or a heavy saucepan to gently pound it until it’s an even 1cm thickness. You’ll feel the meat relax and soften under the pressure. Repeat with all breasts. The sound is a soft, muffled thud — you’re not trying to destroy it, just to create an even canvas.

Dredge the Cutlets: On a large plate, combine the flour, salt, and pepper. Working with one piece at a time, dredge the chicken in the seasoned flour, pressing lightly so it sticks. Shake off any excess. The chicken should feel dry and powdery to the touch, with an even, thin coating. This is the key to that golden crust.

Brown the Chicken: Heat the olive oil in a large, heavy-based frying pan over a medium-high flame. When the oil shimmers and a fleck of flour sizzles on contact, lay the chicken pieces in a single layer. Do not crowd the pan. You’ll hear a vigorous, happy sizzle. Cook for 3-4 minutes until the underside is a deep, burnished gold and the edges are lacy and crisp. The aroma of toasting flour and oil will fill the kitchen. Flip and cook for another 2-3 minutes until golden on the second side. Transfer to a clean plate and tent loosely with foil.

Start the Sauce: Lower the heat to medium. Add the butter to the same pan. Watch it melt, foam, and then turn a light, nutty brown. You’ll smell a rich, toasty fragrance. Toss in the sliced garlic and cook for 30 seconds, just until it’s fragrant and very slightly softened — the smell of garlic mellowing in butter is pure comfort.

Deglaze and Simmer: Pour in the chicken stock and lemon juice. The liquid will hiss and steam dramatically as it hits the hot pan. Using a wooden spoon, scrape up all the browned bits from the bottom of the pan — that’s where the deep flavour lives. The sound will settle into a gentle bubble. Let the sauce simmer for 2-3 minutes, until it has reduced slightly and looks glossy and cohesive.

Finish with Capers and Parsley: Stir in the drained capers and half the chopped parsley. Let the sauce bubble for another minute. The capers will release their briny tang into the sauce, creating a lovely balance. The texture should be silky and slightly thickened, not watery.

Return the Chicken: Slide the chicken pieces back into the pan, nestling them into the sauce. Spoon some of the buttery, lemony liquid over the top of each piece. Let everything warm through together for 1-2 minutes. The chicken will gently reabsorb some of the sauce, becoming incredibly tender.

Rest and Serve: Remove the pan from the heat. Let it rest for just 2 minutes before serving. This allows the sauce to settle and the chicken to relax. Sprinkle with the remaining parsley and garnish with fresh lemon slices.