Coat vegan chicken cutlets in flour, shaking off excess like a diva after bad advice.
Heat olive oil in a skillet over medium heat until shimmering with potential.
Sear the cutlets 3–4 minutes per side until golden and fabulous. Remove and set aside.
Melt vegan butter in the same pan, whisper encouraging words.
Add lemon juice, zest, broth, and capers. Bring it to a light simmer—don’t boil it like your emotions.
Return the cutlets to the sauce and cook 5 minutes, basting occasionally like you're on a cooking show.
Garnish with parsley and plate like you're serving royalty—because you are.
