Thin chicken cutlets get pounded to an even thickness, dredged in arrowroot starch, and seared in ghee and olive oil until golden and cooked through. The pan sauce comes together fast with chicken broth, bright lemon juice, and briny capers, reduced until glossy and finished with another swirl of ghee for richness. Scattered with fresh parsley and served with a lemon slice on the side, it tastes just as bright and satisfying as the classic version, with a light starch coating standing in for the usual flour dredge. It's a naturally solid pick for a gluten free dinner rotation, since arrowroot does all the work of crisping up those edges without any wheat-based flour involved. Quick enough for a weeknight, this one plates up beautifully over rice, mashed potatoes, or simply on its own with extra sauce spooned over the top.
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Halve each chicken breast horizontally to make 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.
Season the cutlets on both sides with the salt and pepper. Spread the arrowroot starch in a shallow dish and dredge each cutlet, pressing lightly so the starch adheres, then shaking off any excess.
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