Chicken Meuniere with Tomato and Parsley Sauce

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Chicken:

1/4 cup olive oil

2 tablespoons unsalted butter, at room temperature

1 cup flour

1/2 teaspoon kosher salt, plus extra for seasoning

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

4 (4-ounce) chicken cutlets, pounded 1/4-inch thick

Sauce:

4 Roma tomatoes, diced

1/4 cup kalamata olives, chopped

2 tablespoons capers, drained and rinsed

1/3 cup white wine, such as Pinot Grigio

Zest of 1/2 large lemon

1/4 cup chopped fresh flat-leaf parsley leaves

Kosher salt and freshly ground black pepper