Season chicken cutlets with salt and pepper.

Add flour to a shallow bowl or small plate.

Dredge the cutlets in flour, shaking off excess.

Heat canola oil and two tablespoons butter in large skillet over medium heat.

Working in batches if needed to avoid overcrowding the skillet, cook cutlets, without moving them, until golden brown, about 3 minutes. You may need to add another tablespoon of canola oil if the pan is dry between batches.

Flip cutlets and cook for another 3 minutes, until golden brown. Remove from the pan and transfer to a plate.

Add garlic and then wine, scraping up any browned bits stuck to the bottom of the skillet with a wooden spoon, until liquid is reduced, about 1-2 minutes.

Add chicken stock and cook, stirring until liquid is again reduced and then add lemon juice, capers and butter.

Remove from heat and continue stirring until butter emulsifies and sauce thickens.

Spoon 1/4 of the sauce over each chicken cutlet.