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1
Bring a large pot of water to a boil for the pasta.
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2
While the water is heating, pound the chicken with a mallet or a small skillet between sheets of wax paper or plastic wrap to 1/4 inch thick.
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3
Dredge the chicken in the flour, coat in the egg, then press and coat with the cup of cheese.
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4
Heat 2 tablespoons of the EVOO in a large nonstick skillet over medium to medium-high heat.
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5
Cook the chicken for 4 to 5 minutes on each side until deeply golden in color.
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6
Transfer the chicken to a rack on a baking sheet.
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7
Add 1 more tablespoon of EVOO, then the garlic, sliced caperberries or capers, and thinly sliced lemon.
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8
Saute for 2 minutes, then stir in the wine, reduce for a minute, then lower the heat to simmer/low.
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9
Add the parsley.
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10
When the pasta water comes to a boil, add salt and cook the pasta to al dente, about 3 minutes.
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11
Heads up: You will need to reserve a ladle of cooking water before draining.
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12
Add the chicken stock to the lemon-caper sauce and stir for 1 minute, then add the cold butter and melt it into the sauce.
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13
Add the juice of 1 lemon to the pan.
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14
Place the chicken on a platter and spoon a little sauce over it.
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15
To the remaining sauce, add the spinach and wilt it in.
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16
Add the reserved ladle of starchy cooking water to the sauce, drain the pasta, and toss with the sauce and spinach for 1 minute.
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17
Season the pasta with salt and pepper and a little cheese, and serve alongside the chicken.
