While they are boiling, heat the oil in a large frying pan, then sauté in it the crumbled chile, the garlic and the capers.
Drain the sprouts, and add them to the frying pan, along with ¾ of the bread crumbs, Let them sauté for a few more minutes, tossing frequently.
Meanwhile, zap the butter in a microwave till melted. Toss the remaining bread crumbs in the melted butter, sprinkle them over the Brussels sprouts, and serve.