Combine Parmesan cheese and flour in a mixing bowl. Add salt and pepper. Mix well.

Dredge the flat chicken breast slices in the flour mixture.

Melt half of the butter in a pan and then pour-in olive oil.

When the mixture becomes hot, pan-fry the dredged chicken breasts for 3 to 4 minutes per side. Arrange the chicken in individual plates.

Once all the chicken have been pan-fried, Make the sauce by pouring chicken stock on the same pan. Let boil.

Add the lemon juice and capers. Stir while trying to scrape the left-over flour in the pan. Add the remaining butter and then cook for 2 minutes. Sprinkle ground black pepper to taste.

Pour on top of the fried chicken breasts. Garnish with parsley flakes.

Serve. Share and enjoy!