Pat chicken dry with paper towels and season with salt and pepper. Arrange separate shallow dishes with flour, beaten eggs and panko breadcrumbs. Working 1 chicken cutlet at a time, dredge in flour, dip in egg, then coat with breadcrumbs, pressing gently to adhere.
Heat 3 Tablespoons oil in a large nonstick skillet set to medium heat. Once hot, cook 2 cutlets at a time until golden brown and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate and place in a warm oven (170-200 degrees). Repeat with 3 Tablespoons oil and remaining cutlets. Keep warm.
For Lemon-Butter White Wine Sauce:
Increase heat to medium-high and add broth, wine and tomatoes. Bring to a simmer; cook 4-5 minutes, stirring frequently. Remove from heat. Stir in butter, lemon juice and capers.
For serving:
Place chicken cutlets on top of hot cooked pasta, and pour lemon-butter sauce and tomatoes over top. Sprinkle with chopped parsley.