Chicken cutlets should be hammered to ¼ inch thickness. Season generously with salt and pepper and roll in flour. Coat sauté pan with non-stick cooking spray, add vegetable oil and heat over medium high heat. 

Once oil shimmers, add cutlets and cook for approximately 2-3 minutes per side. Remove cutlets from pan and set aside. (Note: this step can be completed the day before! Refrigerate cutlets overnight, remove from fridge a few hours before cooking to bring to room temperature the following day.)

Deglaze pan with white wine and add minced garlic. Cook for a couple of minutes until liquid is nearly evaporated. 

Add chicken broth, lemon juice and capers. Return cutlets to the pan for 1 minute on each side. Transfer cutlets to warm plates. 

Add butter and lemon slices to sauté pan. Once butter melts, pour sauce over cutlets.