In a large shallow bowl or plate, combine flour, salt and pepper. Carefully coat chicken breasts in flour mixture, reserving any remaining flour.

Heat two tablespoons of the oil in large skillet set over medium-high heat. Add cutlets, two at a time, to prevent overcrowding of the pan, and cook, turning once, for three to five minutes or until no longer pink inside. Transfer cooked cutlets to plate; cover to keep warm. Add remaining oil to the pan; repeat with last two cutlets, transferring to a plate to keep warm once cooked.

Stir garlic into pan; cook, stirring, for one minute. Sprinkle in two tablespoons of reserved flour mixture; cook, whisking constantly for one minute. Pour in the chicken stock; bring to a boil. Boil for about three minutes or until reduced to half a cup. Pour in lemon rind, juice and capers, then simmer for another minute or so until thickened and flavourful. Swirl in parsley. Pour sauce over chicken and serve.