Season cutlets with salt & pepper, then dust both sides with flour.
In a large skillet heat a few tablespoons of olive oil (to coat the bottom of the pan) until very hot. Add the chicken cutlets and saute 2-3 minutes on one side, flip over and saute 1-2 minutes on the other side. Remove chicken from the skillet and reserve in a plate.
Lower the heat to medium and add the chopped garlic to the pan. Saute 1 minute. Add wine to the pan, deglazing it. Scrape up all those brown bits! Simmer for 1-2 minutes. Add chicken broth, lemon juice, lemon zest and capers. If you feel you want to add more salt & pepper (I usually don't) add it at this time. Simmer for about 5 minutes over low-medium heat.
Add 2 tablespoons of parsley and return cutlets to the skillet, allowing them to simmer in the liquid for about 3-4 minutes with the lid on, flipping them once.
Turn off the heat. Add butter and stir until melted into the sauce. Add most of remaining parsley, reserving some for garnish.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2009/08/06/chicken-piccata/