heat olive oil and 1 tablespoon butter in saucepan.

season cutlets with salt and pepper. dip each in flour and shake off excess. saute until golden on each side.

remove cutlets to a plate. pour off most of the pan drippings, leaving only a thin film. add broth and wine and boil briskly for 2 minutes, scraping up brown bits.

return cutlets to pan and arrange lemon slices over top. cover and simmer on low 10-15 minutes, or until tender.

transfer cutlets to a heated platter and surround with lemon slices.

add capers, if using, to pan and boil briskly until reduced to a syrupy glaze. swirl in remaining tablespoon soft butter and lemon juice. pour over cutlets.