Cut chicken breast horizontally, butterflying them open.
Combine flour, Parmesan cheese, salt and pepper. Dredge chicken in the flour mixture.
Heat olive oil and butter in a pan. Pan-fry chicken until golden brown. Remove chicken from pan.
Add remaining butter, chicken stock, white wine, lemon juice and capers. Cook until sauce is reduced to half. Arrange chicken pieces on serving platter. Pour sauce over and garnish with chopped parsley.