In a shallow bowl, mix together the flour (1/4 cup), kosher salt (1 teaspoon), and black pepper (1/2 teaspoon).
Dredge each chicken breast cutlet in the flour mixture, pressing the flour into the surface of the chicken so it's completely coated, and gently shaking off any excess flour. Set on a plate or cutting board as you work to coat them all.
Heat up 2 tablespoons of olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat.
Add the dredged chicken cutlets to the skillet. Cook for three minutes, then flip and cook for another three minutes (or until browned and fully cooked). Remove to a plate.
Add the white wine (1/2 cup) or chicken stock, lemon zest and juice, and capers (2 tablespoons) to the skillet and use a wooden spoon to scrape up any browned bits from the bottom. Allow to simmer until liquid has reduced by about half, stirring frequently, about 2-3 minutes.
Turn the heat to low and add remaining 2 tablespoons of butter to the skillet, stirring until it's completely melted in. Add the chicken back into the skillet and heat just for a minute or so until it absorbs a bit of the sauce and is heated up again.
Serve with sauce spooned over the chicken.
You can usually buy chicken cutlets already cut, but if you can't find them, a chicken cutlet is essentially a chicken breast cut in half. You can make your own by holding a chicken breast flat on a cutting board and, holding your knife parallel to the cutting board, carefully slicing the breast in half through the entire length.
Serving suggestion: I like serving chicken piccata with pasta to absorb some of the piccata sauce, such as linguine. It's great with rice or mashed potatoes, too.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.