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Place each chicken cutlet between two sheets of heavy-duty plastic wrap, and flatten to ¼-inch thickness, using a rolling pin or flat side of a meat mallet.
Stir together flour, salt, and pepper.
Dip each cutlet in egg white, and dredge in flour mixture, shaking off excess.
Melt 2 tablespoons butter with 1 tablespoon olive oil in a large cast-iron skillet over medium-high.
Add 2 cutlets, and cook until golden brown, 2 to 3 minutes on each side. Transfer to a plate.
Wipe skillet clean, and repeat process with 2 tablespoons butter and remaining 1 tablespoon olive oil and remaining 2 cutlets. Discard drippings; do not wipe skillet clean.
Add broth, lemon juice, and capers to skillet. Bring to a boil over high, stirring and scraping bottom of skillet to loosen browned bits.
Reduce heat to medium, and simmer, whisking occasionally, 5 minutes.
Whisk in remaining 2 tablespoons butter. Whisk in parsley.
Spoon sauce over chicken, and serve immediately with pasta.