POM Wonderful

Preheat oven to 200°. Between two sheets of plastic wrap, pound a chicken breast to about 1/2 an inch thick; repeat with each piece. Put cutlets, still between the plastic wrap, onto a plate. Mix flour, 1 teaspoon salt, a few shakes of pepper, and 1 teaspoon cayenne pepper in a shallow dish. Heat 2 tablespoons olive oil and a tablespoon butter in a large skillet over medium high heat. Meanwhile, as you remove the top sheet of plastic wrap from a cutlet, sprinkle lightly with salt and pepper and put seasoned-side down in the flour mixture; sprinkle the side facing up with a bit more salt and pepper. Dredge the cutlet thoroughly, but shake off any excess flour. After you bread a cutlet, place in the skillet and cook for 3 minutes on either side, two at a time. Transfer to a baking sheet and stick the sheet in the oven to keep warm. Add a drizzle more olive oil and a small pat of butter to skillet and, once the oil sizzles, continue cooking until all cutlets are in the oven. Turn the heat down to medium and add a tablespoon olive oil and butter. Once melted, add garlic and saute for 1 minute; keep moving to prevent browning. Sprinkle with 3/4 teaspoon salt and 1/2 teaspoon cayenne pepper, then whisk in lemon juice, capers, and spicy brown mustard. Pour in POM juice and scrape up the fond from the bottom of the pan. Turn heat up to medium-high, bring to a boil, and cook down for about 10 minutes, lowering the heat if the sauce bubbles too ferociously. Check for seasonings. Whisk in two tablespoons butter until emulsified with sauce; whisk in a few tablespoons of the fresh parsley. Place a chicken cutlet on a plate either on or next to spaghetti, drizzle with the pan sauce, and top with parsley.

For presentation, top with pomegranate anvils.