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1
Squeeze the juice from one and a half of the lemons and reserve.
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2
Lay the remaining half-lemon flat side down and cut into very thin slices with a paring knife.
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3
Remove the pits and set the lemon slices aside.
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4
Season the scallopine with salt and pepper.
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5
Dredge in flour to coat both sides lightly and tap off excess flour.
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6
Heat 3 tablespoons of the olive oil and 2 tablespoons of the butter in a wide, heavy skillet over medium heat until the butter is foaming.
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7
Add as many of the scallopine as will fit without touching and cook until golden brown on the underside, about 3 minutes.
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8
Flip and cook until the second side is lightly browned, about 2 minutes.
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9
Remove and drain on paper towels.
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10
Repeat with remaining scallopine.
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11
Remove all scallopine from the pan.
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12
Pour off the fat and carefully wipe out the skillet with a wad of paper towels.
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13
Pour in the remaining 3 tablespoons olive oil and add the remaining 4 tablespoons butter, the garlic, and lemon slices.
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14
Cook, scraping the bottom of the skillet, until the garlic is golden brown, about 3 minutes.
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15
Scoop out the lemon slices and set aside.
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16
Scatter the olives and capers into the skillet and cook, stirring gently, until they begin to sizzle, about 4 minutes.
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17
Pour in the wine, bring to a vigorous boil, and cook until the wine is reduced in volume by half.
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18
Pour in the chicken stock, bring to a boil, and cook until slightly syrupy, about 4 minutes.
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19
Add the reserved lemon juice, to taste.
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20
Return the scallopine to the skillet, turning the cutlets in the sauce until they are warmed through and coated with sauce.
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21
Swirl in the parsley and divide the scallopine among warm plates.
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22
Spoon the sauce over them, including some of the capers and olives in each spoonful.
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23
Decorate the tops of the scallopine with the reserved lemon slices.
