1) Season the chicken cutlets with salt and pepper and dredge them in flour.
2) In large nonstick skillet, heat olive oil over med-high heat. Add the chicken and cook until golden brown on each side, about 2 min per side. Transfer chicken to platter and keep warm.
3) Add the chicken broth and garlic to the skillet. Bring broth to a boil and reduce it by half. Add lemon juice, lemon zest, parsley and capers. Simmer for 30 seconds and pour sauce over chicken. Serve immediately.