Add the parmesan cheese, flour, salt, pepper and lemon zest to a pie dish (or flat dish). Use a spoon or whisk to combine.
Use tongs to dip each chicken slice in the crumb coating to coat the chicken.
Place a frypan on medium heat and add 2 tbsp of butter and 1/4 cup of vegetable oil. Cook the chicken, 2-3 pieces at a time. Cook on each side for about 3 minutes, or until golden and you reach an internal temperature of 75C / 165F.
Once you’ve finished cooking, wipe the frypan down with paper towels, add the lemon sauce, some capers and the chicken. Serve.