Crispy Chicken Cutlet Piccata over Lemon Garlic Linguine

Instructions: 

1. Slice chicken breasts crosswise in half into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). Season with salt & pepper, to taste.
2. Place flour in a medium shallow bowl. Working one at a time, dredge cutlets in flour, turning to coat. Knock off excess flour and transfer to a plate.
3. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
4. Warm 2 Tbsp. olive oil in a large skillet over medium-high heat. Working in batches, pan-fry chicken cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until nearly cooked through, about 1 minute. Transfer to a clean plate.
5. Add garlic and remaining 1 Tbsp. olive oil to the skillet over medium heat and cook, stirring often, until golden brown, about 2 minutes. Add white wine and capers, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add ½ cup water, followed by butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.
6. Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 3 minutes. Remove from heat and stir lemon juice into sauce.  Season with salt & pepper, to taste. 
7. Transfer pasta to plates and add chicken and sauce. Top with parsley and serve with lemon wedges.