Slice the chicken breasts lengthwise in half to create 4 cutlets.

Place the chicken cutlets on a cutting board, cover with plastic wrap, and pound to a ½-inch thickness using a meat tenderizer. Set aside.

In a medium bowl, combine the whole wheat flour, granulated garlic, salt, pepper, and Italian seasoning. Reserve 1 tablespoon of this mixture for later.

Rinse each chicken breast with water and then dredge through the flour mixture, ensuring it's completely coated.

Heat a large skillet over medium/high heat and add olive oil.

Once the olive oil is fragrant, add the chicken cutlets to the pan.

Sauté each cutlet for 4-5 minutes per side on medium heat, or until golden brown and fully cooked.

Remove the chicken cutlets from the pan and set aside.

Deglaze the pan by pouring the white wine into the skillet, scraping up any brown bits from the bottom with a spatula.

Add the reserved 1 tablespoon of flour mixture to the pan and whisk with the wine until the sauce begins to thicken.

Stir in the chicken broth, lemon juice, and capers. Whisk to combine.

Remove the pan from heat and pour the piccata sauce over the chicken.

Serve over pasta of choice, or on its own.