In a shallow bowl combine the bread crumbs and Cajun seasoning. Dredge the chicken cutlets in the mixture until well coated on both sides.
On the stove top, bring a pan to medium heat and add the oil and butter.
Once the butter is melted and the pan is hot, add the chicken cutlets and brown each side for three minutes or until each side is crispy.
Once cooked, remove the chicken from the pan.
Add the lemon juice, wine and capers to the pan being sure to scrape the brown bits from the bottom of the pan. Stir the cornstarch into the chicken broth and add to the pan.
Let the sauce simmer and thicken for a few minutes then add the chicken to the pan. Simmer for one additional minute.
Serve over spaghetti being sure to spoon the sauce over the chicken.