Heat olive oil in a large saucepan over medium-high heat.

Add broccoli and fennel to the saucepan.

Sprinkle with salt, garlic powder, and pepper, mixing carefully to distribute evenly.

Stir and simmer until the vegetables are lightly browned.

Slice chicken breasts horizontally to create thin cutlets.

In a bowl, mix the chicken with eggs, salt, pepper, garlic powder, and lemon zest.

Let the chicken marinate until the egg is fully incorporated.

Remove the vegetables from the pan and keep warm in a 170F oven.

Add more olive oil to the pan and sear the chicken on both sides until golden brown and cooked through.

Remove the chicken and keep warm on a separate plate.

Reduce heat to low, add minced garlic to the pan.

Cook garlic for about a minute, then deglaze the pan with white wine, stirring carefully.

Let the wine reduce for a couple of minutes.

Add chicken broth and lemon juice to the pan.

Reduce the sauce to the desired consistency and season with salt to taste.

Plate the chicken next to the vegetables and spoon the sauce over the chicken.

Garnish with parsley, capers, and lemon slices, if desired.

Serve immediately.