Heat a nonstick skillet over medium-high heat and add the vegetable oil and butter
In a medium bowl, mix flour, salt and pepper and season the chicken on both sides with salt and pepper. Take chicken and dredge in flour mixture
Shake off excess flour mixture. Place cutlets in skillet for 3-5 minutes on each side until golden brown and cooked through.
Transfer to a plate and keep warm (I place in microwave to keep warm)
In the same pan add olive oil, tomatoes, olives, capers, wine and lemon zest. Scrape any brown bits from bottom and mix in the pan. (You may need to drain pan beforehand so its not too runny) Cook for 3-4 minutes until tomatoes soften. Stir in parsley and season to taste with salt and pepper
Pour tomato mixture over chicken and serve warm.