Put a large, heat-proof serving dish in the preheated oven.
Cut the lemons in half. Slice one half-lemon into very thin slices for decoration. Juice the remaining 3 lemon halves. Sprinkle the breasts with salt, pepper, and granulated garlic. Coat with flour or cake meal. Heat a heavy skilet over medium-high heat until hot. Add 2 T. oil and sauté half the cutlets, about 3 minutes per side. Remove the breasts to the serving plate in the oven. Add remaining oil to hot skillet and sauté remaining cutlets. Remove these also to the serving dish. Add shallots (and diced beef frye, optional) to pan. If you are using the beef frye, sauté until crispy and remove from the pan to add back with lemon juice. Add wine and reduce to about 1/3 cup. Add lemon juice, capers, and olives (optional; don't combine with beef frye) or crisped beef frye. Pour over chicken and sprinkle with parsley.