Rinse the chicken fillets under cold running tap water and then pat them dry with some kitchen paper. Wrap them in cling film and gently flatten the chicken evenly on both sides using a meat mallet until very thin.

Pour the flour in a deep plate and season generously with dashed of pepper and salt. Coat the thin chicken fillets very lightly with the seasoned flour. Shake off any excess flour.

Heat a little splash of olive oil in a non-stick pan over high heat until hot. Then add the floured chicken fillets and quickly brown them for 1 to 2 minutes.

Then flip them over and cook them on the other side for another minute until golden.

Remove the cooked chicken from the pan immediately and transfer them onto a clean plate. Cover with a piece of tinfoil. Turn the heat to medium-low now. Add the lemon juice, the capers and the white wine to the hot pan.

Simmer for 2 minutes. Stir regularly until the sauce starts to come together. Place the browned chicken fillets back in the pan for another minute and drizzle them with the sauce. Check the seasoning and add pepper, salt or lemon juice to taste if necessary.

Transfer them onto hot plates. Drizzle the remaining lemon and caper sauce on top. Finish with the freshly chopped parsley. Serve immediately.