Cut the chicken, lengthwise to create thin cutlets. Lightly pound the thicker sections to create an even slice of chicken. Pat dry.
Add the flour to shallow bowl, then mix in the salt and pepper.
Dredge both sides of the chicken cutlets into the flour.
Heat 2 Tbsp olive oil in a large skillet, and sauce the dredged chicken cutlets in a single layer over medium high heat for 2-3 minutes per side, or until cooked through. Set cooked chicken cutlets aside, covered with foil, and cook the remaining cutlets.
Once the chicken is cooked, add the remaining olive oil to the skillet and saute the sliced zucchini and summer squash for 3 to 5 minutes, per side, or until all cooked and middles become translucent.
Serve Sauteed Chicken Cutlets with Summer Squash.