Tenderize the cutlets. Dust with salt/pepper and flour.

In a skillet, add oil and saute the cutlets 3 min on one side and 2 min on the other side. Transfer them to a warming area.

Using the same skillet, deglaze the oil and juices with the wine. Add garlic and cook a couple minutes. Add the cutlets back to the skillet and add broth, lemon juice and capers. Cook 1 min on each side.

In another skillet, melt butter and add sliced lemons and heat.

Serve cutlets on top of spaghetti and use the lemon slices/butter sauce on top.