Gluten Free Chicken Cutlets with Lemon Caper Sauce
Crispy, golden chicken cutlets with a bright, briny pan sauce make for one of those dinners that feels restaurant-worthy but comes together on a weeknight without much fuss. The three-step dredge — rice flour, beaten egg, and seasoned gluten free breadcrumbs — delivers a genuinely crunchy crust that holds up beautifully in the pan, no wheat flour required. Getting that coating right is often the trickiest part of eating this way, and the rice flour base here does a fantastic job of helping everything adhere and fry up evenly. Once the cutlets are done, the skillet does double duty: a quick simmer of chicken broth, fresh lemon juice, and capers lifts all those browned bits into a glossy, tangy sauce that gets finished with swirled-in butter for a silky texture. The whole thing serves four, so it's just as good for a family dinner as it is for a slightly elevated meal with friends. A scatter of fresh parsley and a few lemon slices at the end make it look like you really put in the effort — even though the hardest part was pounding the chicken flat.
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Learn more →Ingredients
4 servings
For the cutlets
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ cup rice flour
- 2 large eggs, beaten
- 1 cup gluten free breadcrumbs
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp olive oil
- 1 tbsp unsalted butter
For the sauce
- ¾ cup chicken broth
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp capers, drained
- 2 tbsp unsalted butter, cut into small pieces
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
- lemon slices, for serving (optional)
Instructions
- 1
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.
- 2
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.
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