Thin chicken cutlets get pounded to an even thickness, dredged in rice flour, and pan-seared until golden, then finished in a bright, garlicky pan sauce built from white wine, chicken broth, fresh lemon juice, and briny capers. The sauce reduces to a glossy, spoon-coating consistency and clings beautifully to the chicken when it goes back into the skillet for a final toss. Finished with a scatter of fresh parsley and a few lemon slices, this one plates up like something from a restaurant kitchen but comes together fast enough for a weeknight. Rice flour keeps the coating light and crisp instead of heavy, letting the lemon-caper sauce really shine. It's a great pick for a dairy free dinner rotation, since every component here is built for bold, citrusy flavor rather than heavy cream or cheese.
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Halve each chicken breast horizontally to create 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
In a shallow dish, whisk together the rice flour, kosher salt, and black pepper. Dredge each cutlet in the flour mixture, pressing lightly to coat both sides, then shake off any excess.
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