Thin chicken cutlets are pounded flat, dredged in flour, and pan-fried until golden before being bathed in a bright lemon-caper sauce with white wine and butter. The dish arrives over a bed of spaghetti tossed lightly in the sauce, with parsley for color and freshness. What stands out is the sauce's perfect balance of tart lemon and briny capers that cling to the tender chicken without overwhelming it. The portion allows for a full meal, with the pasta absorbing the flavors as you eat.