From the same pan, remove any excess olive oil then pour chicken broth, lemon juice, white wine and half of caper bring to a boil then lower the heat. Slowly whisk in the butter until the sauce lightly thickens. Return the warm breaded fish fillets on the sauce and continue cooking in a simmering stage until sauce penetrates the breaded fish. Arrange fish piccata in platter. In the same pan, toss in cooked spaghetti noodles, place in a serving dish and arrange on top the cooked fish. Pour sauce over the fish piccata and sprinkle the remaining capers and parsley on top. Serve.