Season flounder fillets with salt and pepper. Heat oven to 200°. In a shallow bowl, beat 2 lg egg whites. Place 2/3 c. seasoned bread crumbs in another dish. Dip each fish filet in the egg whites, then bread crumbs. Heat a large saute pan over medium to medium-low heat. Spray a generous amount of olive oil spray on one side of the fish, and lay it in the pan, oil side down. Spray the other side of the fish generously to coat and cook for 4 to 5 minutes on each side, until fish is opaque and cooked through. Set aside on a platter in a warm oven until you make the sauce. Over medium heat in the same pan, melt 1 tbsp butter, add juice of one lemon, 1/4 c. dry white wine, 1/2 c. chicken broth and lemon halves (reserved from juiced lemon), salt, and pepper and bring to a boil. Boil over high heat until the liquid is reduced to half, about 3 - 4 minutes. Discard the lemon halves, add 1 tbsp capers and spoon the sauce over the fish; place a slice of lemon on each filet and top with fresh parsley.