Slice the chicken breasts horizontally into thinner cutlets and pound them to an even thickness.

Whisk the egg in a shallow bowl. In another shallow dish, combine almond flour, salt, and pepper.

Dip the chicken cutlets into the egg, then dredge in the almond flour mixture.

Heat olive oil in a skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden brown and crispy. Remove from the skillet and set aside.

In the same skillet, melt butter and sauté garlic for 30 seconds.

Pour in lemon juice and chicken broth, scraping up any browned bits from the skillet. Add the capers and simmer for 2-3 minutes.

Return the chicken to the skillet and coat with the sauce. Cook for an additional 1-2 minutes. Garnish with parsley and serve.