Prep & Season the Cutlets: Pat the chicken cutlets thoroughly dry with paper towels to ensure a crisp, golden sear. In a small bowl, combine the kosher salt, black pepper, garlic powder, and dried oregano. Sprinkle both sides of the cutlets evenly with the seasoning.

Golden Sear in Skillet: Heat 2 tablespoons of extra virgin olive oil in a wide 12-inch heavy skillet or enameled cast iron pan over medium-high heat. Once the oil shimmers, lay the chicken cutlets in a single layer without overlapping. Sear undisturbed for 4 to 5 minutes until a deep golden-brown crust forms underneath. Flip and cook for another 3 to 4 minutes until cooked through (internal temperature reaches 165°F / 74°C). Transfer to a warm plate and tent loosely with foil.

Aromatics & Broth Deglaze: Reduce the skillet heat to medium. Melt 2 tablespoons of butter into the pan drippings. Add the minced garlic and sauté for 45 to 60 seconds until fragrant, taking care not to let it brown. Pour in 1/2 cup of chicken bone broth and 3 tablespoons of fresh lemon juice, scraping up the browned chicken fond from the bottom of the pan with a wooden spoon. Bring to a brisk simmer for 2 minutes until reduced by half.

Emulsify Cream & Add Capers: Lower the heat to medium-low. Slowly stir in 1/2 cup of heavy cream and whisk in 1/4 cup of freshly grated Parmesan until the cheese melts into a silky, cohesive pan sauce. Add the drained capers and fresh lemon slices, simmering gently for 1 to 2 minutes until slightly reduced.

Mount with Butter & Glaze Chicken: Whisk in the remaining 1 tablespoon of cold unsalted butter off active heat (monte au beurre) to create a glossy, spoon-coating finish. Slide the seared chicken cutlets and any collected resting juices back into the skillet, spooning the velvety lemon butter sauce generously over each piece. Simmer for 1 minute to warm through.

Garnish & Serve: Remove from heat. Sprinkle with fresh chopped Italian parsley and serve immediately with buttered pasta, steamed rice, or crusty artisan bread.