Lightly salt each chicken cutlet on both sides using about 1/2 tsp salt total for the four pieces (maybe slightly less depending on size.
Place the cassava flour on a plate for dredging. About 2 tbsp is all that's needed but adding a little more may make it easier to get things covered.
Dredge the chicken pieces in cassava flour and shake off any excess. Set aside on a clean plate.
Heat 1 tbsp of oil over in a pan over medium-high for about a minute (may need slightly more oil if not using a nonstick pan). Add the chicken cutlets to the pan and cook for 3-4 minutes per side. The internal temperature should reach 165 degrees Fahrenheit. Remove them from the pan and set them on a clean plate.
If possible, leave the leftover flavorful chicken bits/residue in the pan- this makes a big impact on the sauce. If it's burnt, clean out the pan a bit with a wet cloth.
In the same pan, over medium-high heat, add the 1/4 cup coconut oil for the sauce. As it melts, scrape the chicken pieces from the bottom of the pan.
Reduce the heat to medium and add the garlic. Saute it for about a minute, then add the broth, lemon juice, and capers.
Simmer for 3-4 minutes on medium heat, then add in the capers and sliced lemons (optional).
Add the chicken back to the pan, lower the heat and cook for 1-2 more minutes.
Arrange the chicken cutlets on plates, then spoon the extra sauce over the top. Garnish with sliced lemons and parsley.
Notes
Want a creamier sauce?I came up with two great sauces for the recipe and it was really difficult to pick one (our family was divided on which sauce was best), so I'm including the second one here. If you want a creamier sauce, try out this version of it:
1/4 cup olive oil
1/2 cup minced white onion
4 cloves of garlic minced
1 cup chicken broth
1/4 cup lemon juice
2/3 cup full fat coconut milk
2-3 tbsp capers
1/2 tsp ground thyme
1/2 tsp garlic powder
Follow steps 1-5 above for preparing the chicken.
Heat the oil over medium heat for 1-2 minutes scraping the leftover chicken bits off the bottom of the pan, then add the onions. Saute for 1-2 minutes, then add the garlic. Continue cooking for another minute.
Add the broth, lemon juice, coconut milk, thyme, and garlic powder.
Simmer for 3-4 minutes to reduce the liquid. Add the capers.
Add the chicken back to the pan and simmer for 3-4 minutes to heat the chicken.