These chicken cutlets get their golden, crackly coating from a simple three-step dredge — rice flour, egg, and seasoned gluten free breadcrumbs — before a hot skillet turns them deeply bronzed and crisp on the outside while staying juicy within. The real star is the pan sauce: chicken broth and fresh lemon juice simmer down with briny capers into a bright, silky finish that clings to every bite of the cutlets. A scatter of chopped parsley and extra lemon slices at the table keep things fresh and vibrant, echoing the herb-and-citrus-forward flavors this way of eating is known for. Lean, quick-cooking chicken breast paired with olive oil for the sear makes this a natural fit for a Mediterranean Diet Friendly weeknight rotation. It's an easy dish to build a full plate around — pile on a simple green salad, some roasted vegetables, or a scoop of whole grains, and you've got a well-rounded, satisfying dinner that never feels like you're missing anything.
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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.
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