Place 1/8 cup flour & 1/8 cup panko in a shallow dish, blend together with a whisk. Sprinkle both sides of squash evenly with salt and pepper. Dredge squash in flour/panko mixture in shallow dish.
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add squash to pan; sauté 4 minutes on each side or until done. Remove squash from pan; keep warm.
Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 2 squash on each of 4 plates; top each serving with about 2-4 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.