Begin by washing and drying the chicken cutlets. Trim the fat off of the chicken and remove any veins. Place saran wrap over the chicken and pound them to even out the thickness so that they cook evenly and to make them more tender.
Coat the bottom of your frying pan with the olive oil and add one ounce of butter. Place the pan over a high flame until the butter melts completely.
Once the butter is completely melted, lower the stove to medium heat/flame and coat each side of the chicken cutlets with flour and then place them into the frying pan. After about five minutes, flip the chicken over to cook the other side. The color of the chicken should be a golden brown color. Remove the chicken cutlets from the pan and set aside on a dish.
In the same pan, add one ounce of butter, lemon juice, white wine, capers and chicken stock over a low flame. Mix the broth around a bit let simmer for about three minutes. Add the chicken cutlets back into the pan and cook over low heat for about ten minutes to reduce the wine and to allow the chicken piccata to absorb the flavors. Make sure to flip the chicken several times throughout the ten minutes.
Remove from the stove and serve the chicken piccata with a bit of chopped fresh parsley on top. Enjoy with a side of rice, potatoes or salad. Salute! Cin cin!