1/4 cup flour
salt and pepper
1 large egg
2 TBS cream
8 chicken cutlets
3 TBS olive oil
1 cup chicken broth
2 TBS fresh parsley, chopped
2 TBS drained capers
juice of 1/2 lemon
2 TBS butter

Put flour and a good shake of salt and pepper on a large plate.  Whisk egg and cream in another bowl. 
Dip chicken cutlets in the egg wash and dredge through the flour. Set floured cutlets aside.

Heat oil in a large skillet. Add the cutlet and cook until golden brown, about 3 minutes on each side. Transfer to a plate and keep warm.

Add chicken stock to the pan and simmer to reduce by 1/2, about 7 minutes. Scrape up any brown bits on the pan. Turn off the heat and add parsley, capers, and lemon juice. Add butter and whisk until melted.

Serve cutlets with sauce and lemon wedges.