Season cutlets with salt and pepper then dust with flour.

Add Oil in saute pan and heat over medium flame.

Saute cutlets approx 3 minute on each side.

Transfer to another dish; pour off fat from pan.

Deglaze pan with wine and add garlic. Cook garlic till golden and liquid is gone (2 min approx.).

Add broth, lemon juice, and capers and butter.

Return cutlets to pan and cook on each side approx 2 minutes.

Transfer to serving dish.

At this point place lemon slices into pan for about a minute, then pour juice over cutlets in serving dish and decorate with lemon slices and garnish with Parsley.