Nickel Allergy Friendly Gluten Free Chicken Cutlets with Lemon Caper Sauce

Total time45 min

Prep time20 min

Cook time25 min

Nickel Allergy Friendly Gluten Free Chicken Cutlets with Lemon Caper Sauce

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Ingredients

4 servings

For the cutlets

4 boneless, skinless chicken breasts (about 6 oz each)
½ cup rice flour
Bob's Red Mill Stone Ground White Rice Flour - 24 Oz Bob's Red Mill Sweet White Rice Flour, 24 oz (680 g)Goya Rice Flour - 24 Oz Authentic Foods Gluten Free White Rice Flour Superfine Goya Rice Flour, Enriched
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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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