Prep and Pound Cutlets: Place sliced chicken cutlets between two sheets of plastic wrap. Gently pound with a meat mallet to a uniform 1/4-inch thickness. Pat completely dry with paper towels.

Season and Dredge: In a shallow dish, whisk together the flour, garlic powder, onion powder, sweet paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Lightly dredge each cutlet in the seasoned flour, shaking off any excess.

Pan-Sear to Golden Crisp: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large 12-inch stainless steel or cast-iron skillet over medium-high heat. Once hot and shimmering, add cutlets in a single layer (cook in batches if needed). Sear undisturbed for 3 to 4 minutes until deeply golden brown, flip, and sear for 2 to 3 minutes more until cooked through (internal temp 165°F). Transfer to a warm plate.

Sauté Garlic and Deglaze: Lower heat to medium. Add minced garlic to pan drippings and sauté for 30 to 45 seconds until fragrant. Pour in chicken bone broth and fresh lemon juice, using a wooden spoon to scrape up all golden caramelized fond from the bottom of the pan.

Simmer and Emulsify Sauce: Let liquid simmer vigorously for 3 to 4 minutes until reduced by half. Stir in lemon zest, heavy cream, and capers. Reduce heat to low, then whisk in the 3 tablespoons cold cubed butter one piece at a time until completely melted and emulsified into a glossy, velvety pan sauce.

Combine and Garnish: Return crispy chicken cutlets and resting juices to the skillet, spooning the warm lemon butter sauce over the cutlets for 1 minute to warm through. Scatter seared lemon wheels, fresh chopped parsley, and dill over top. Serve immediately!