Slice each chicken breast horizontally into two thin cutlets. Place the cutlets between two pieces of plastic wrap and gently pound them to an even thickness using a meat mallet.

In a shallow bowl, combine almond flour, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix well.

Dredge each chicken cutlet in the almond flour mixture, pressing lightly to ensure an even coating. Shake off excess.

Heat olive oil in a large skillet over medium heat. Add the chicken cutlets in batches and cook for 3–4 minutes per side until golden brown and cooked through. Remove from skillet and set aside.

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. This adds incredible flavor to the sauce.

Stir in capers and heavy cream (if using). Let the sauce simmer for 3–5 minutes until slightly thickened.

Place the cooked chicken back into the skillet and spoon the sauce over it. Simmer for an additional 2–3 minutes to allow flavors to meld.

Remove from heat. Garnish with fresh parsley and lemon slices if desired.