Preheat the oven to 200F. 

Using a shallow dish, combine the King Arthur almond flour, smoked paprika, ½ p salt and ½ tsp pepper. Using the remaining salt and pepper, thoroughly coat the chicken cutlets. Dredge the chicken cutlets on both sides in the flour mixture, shaking off the excess. Set aside.

In a large sauté pan over medium high heat, combine 2 tablespoons of the clarified butter and 2 tablespoons of the olive oil, stirring until the butter is melted and combined with the olive oil and bubbly. Then place 2 of the chicken cutlets into the pan and sauté for 3 minutes. Flip and sauté the other side for 3 minutes.  If the flour starts to burn before the cutlets are done cooking, reduce the heat. (For thicker chicken cutlets, reduce heat slightly, cover and cook for an additional 1 minute, or until the cutlet is cooked thoroughly.) Transfer the cutlets to a baking sheet and place in the oven to keep warm. 

Using a paper towel, wipe the pan clean. Return the pan to the stove over medium heat and add the 2 more Tablespoons of the clarified butter and the remaining 2 tablespoons of olive oil. Repeat the cooking instructions for the remaining two chicken cutlets. 

When done sautéing the chicken, use a paper towel to wipe the pan again and return to the stove over medium heat. Add the chicken stock to the pan and cook for 1 minute. Add the lemon juice to the, stirring and cooking for 30 seconds. Add the remaining 4 tablespoons of clarified butter and the capers, stirring and cooking for another minute. When done, remove from heat and set aside.

Make a bed of arugula on a large platter. Thoroughly sprinkle the arugula with salt and drizzle with Marinated Onion Oil. Place the chicken on the arugula, top with the sauce from the pan and garnish with lemon wedges.