Pregnancy Friendly Gluten Free Chicken Cutlets with Lemon Caper Sauce
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Learn more āIngredients
4 servings
For the cutlets
- 4 boneless, skinless chicken breasts (about 6 oz each)
- Ā½ cup rice flour
- 2 large eggs, beaten
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 cup gluten free breadcrumbs
- Ā½ tsp garlic powder
- Ā½ tsp onion powder
- Ā½ tsp salt
- Ā¼ tsp black pepper
- 3 tbsp olive oil
- 1 tbsp unsalted butter
For the sauce
- Ā¾ 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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