Prep the chicken: Pat the 200 g chicken breast dry with paper towels. Slice it horizontally to make two thin cutlets (about 1/4–1/2" thick) or place between plastic wrap and gently pound to an even 1/2" thickness. Why: Thin, even pieces cook quickly and evenly, giving a tender interior while allowing a golden crust to form without overcooking.

Season and dust: Season both sides lightly with salt and pepper. Spread 2 tablespoons almond flour on a plate and press each cutlet into it, coating both sides evenly; shake off excess. Why: Almond flour provides a delicate nutty crust that browns faster than wheat flour and keeps the dish gluten-free — pressing ensures full contact for an even crust.

Heat the pan: Warm a large skillet over medium-high heat until hot, then add 1 tablespoon of the olive oil (reserve the other tablespoon). Test the heat by flicking a few drops of water — they should sizzle and evaporate. Why: A properly preheated pan prevents sticking and promotes an immediate sear that creates flavor via the Maillard reaction.

Sear the chicken: Add the almond-dusted cutlets in a single layer (work in batches if needed). Cook undisturbed for 2–3 minutes until the underside is golden brown, then flip and cook 1.5–2 minutes more until just cooked through (internal temp ~ 74°C/165°F). Transfer to a warm plate and tent loosely with foil. Why: Searing on high heat locks in juices and creates a crisp, nutty crust; removing the chicken prevents overcooking while you make the sauce.

Build the sauce base: Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the pan and add the minced garlic (1 clove). Sauté 20–30 seconds until fragrant but not browned — garlic burns quickly and becomes bitter. Why: Briefly sweating the garlic releases its aroma and flavors the oil without bitterness.

Deglaze and add lemon: Pour in 1/4 cup (60 ml) low-sodium chicken broth (or 1/4 cup dry white wine) to deglaze the pan, scraping up browned bits — those bits carry concentrated flavor. Add the juice of 1 lemon (about 2 tablespoons) and 1 tablespoon rinsed capers. Let the liquid simmer gently for 2–3 minutes to reduce slightly. Why: Deglazing captures the browned fond from the pan into the sauce for depth; acid from lemon brightens and cuts through fat, making the sauce lively.

Enrich and finish the sauce: Lower the heat to medium-low and swirl in 1 tablespoon unsalted butter, stirring constantly until it melts into a glossy sauce. Taste and adjust seasoning with salt and pepper. Return the chicken and any juices back to the pan and spoon sauce over each cutlet to warm and coat for 30–45 seconds. Why: Adding cold butter off the heat emulsifies the sauce, producing a silky finish that clings to the chicken; warming the chicken in the sauce melds flavors without overcooking.

Warm the zucchini noodles: In a separate skillet over medium heat, add the zucchini noodles (2 cups) and a pinch of salt and pepper. Sauté for 1–2 minutes with the heat on medium-high until just warmed and slightly softened but still springy; avoid overcooking to prevent sogginess. Optional: Add a teaspoon of olive oil if needed. Why: Zoodles cook quickly — a brief sauté warms them, removes excess water, and keeps their bright texture as a light bed for the sauced chicken.

Plate and garnish: Divide the zucchini noodles between two plates, place the almond-dusted chicken cutlets on top, and spoon the lemon-caper butter sauce generously over the chicken and zoodles. Finish with the lemon zest (from 1 lemon) and sprinkle 1 tablespoon chopped fresh parsley for color and freshness. Why: Lemon zest adds volatile citrus oils for aroma, and parsley brings a fresh herbaceous contrast to the tangy sauce.

Serve immediately: Serve hot. If making ahead briefly, keep chicken loosely tented and rewarm in the sauce on very low heat for 30–60 seconds before serving. Why: This dish is best served immediately — the crust is crispest and the sauce is most glossy and aromatic right after finishing.