Season the cutlets with salt and pepper, then dredge with flour, shaking off any excess.
Spray a nonstick pan with nonstick spray, add olive oil and heat over medium-high heat.
Sauté chicken 2-3 minutes on one side until golden brown. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered with a heatproof plate. Transfer the cutlets to a warm plate; pour off fat from the pan.
Deglaze the pan with the wine and add the minced garlic. Cook until the garlic is slightly brown and the liquid is nearly gone, about 2 minutes.
Add chicken broth, lemon juice and capers. Return cutlets to the pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
Finish sauce by adding the butter and lemon slices: once butter melts, pour sauce over cutlets.