Golden, crispy chicken cutlets get their crunch from a rice flour and seasoned breadcrumb coating, pounded thin so every bite cooks up tender and evenly browned. The pan sauce is where this dish really shines: chicken broth, bright lemon juice, and briny capers simmer down into a punchy, glossy finish that clings to each cutlet. Fresh parsley and extra lemon slices at the table keep things vibrant and light. It's a quick skillet dinner with real steakhouse energy, and it holds up beautifully as a go-to option for a dairy free table.
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
Place each chicken breast inside a large zip-top bag or between two sheets of plastic wrap. Pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
Set up a three-station dredging line: rice flour in the first shallow dish; beaten eggs in the second; gluten free breadcrumbs mixed with garlic powder, onion powder, salt, and black pepper in the third. Working one at a time, dredge each cutlet in the rice flour and shake off the excess, dip in the egg until fully coated, then press firmly into the seasoned breadcrumbs on both sides.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
