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Sprinkle chkn w/ salt and pepper; dredge in flour and coat w/cooking spray. Heat 1 t. oil in large skillet over med high heat. Add 1/2 of chkn and cook 3 min. on each side or until done. Remove from pan; keep warm. Wipe pan w/paper towl. Repeat w/ remaining oil and chkn. Remove from pan. Add wine and capers to pan, stirring to loosen browned bits from bottom. Cook 4 min. adding chkn to pan after 2 min. arrange cutlets on serving platter and drizzle w/ sauce.
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