Thinly pounded chicken cutlets get dredged and pan-seared until deep golden, then bathed in a bright, glossy pan sauce built from white wine, fresh lemon juice, and briny capers. That sauce comes together fast, deglazed straight in the skillet and finished with cold butter swirled in for a silky, restaurant-worthy sheen. Garlic-infused oil keeps the flavor big without any actual garlic pieces to fuss over, and a scattering of parsley and lemon slices at the end makes it feel like something special. Every element here — the dredge, the sear, the pan sauce — comes together as a naturally solid fit for a gluten free table. It's the kind of dish that tastes like a restaurant order but is genuinely simple to pull off on a weeknight. Serve it with rice, potatoes, or a big pile of greens to soak up every drop of that lemon-caper sauce.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Halve each chicken breast horizontally to make 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Season both sides with the salt and pepper.
Spread the gluten free flour in a shallow dish. Dredge each cutlet in the flour, shaking off any excess, and set aside on a plate.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
