Crispy Parmesan Chicken Cutlets with Lemony Green Beans

Ingredients

• •2 large chicken breastsbutterflied into 4 thin cutlets
• •1/3 cup rice flour
• •2 eggsbeaten
• •1 cup gluten-free panko breadcrumbscheck the label for onion- and garlic-free
• •1/2 cup, finely grated parmesanhard cheese — naturally very low in lactose
• •1 lemonzest into the crumbs, wedges for serving
• •1 tsp dried oregano
• •4 tbsp garlic-infused olive oilall the garlic flavor, none of the FODMAPs
• •300 g, trimmed green beans
• •to taste salt and black pepper

Method

1. 1Slice each chicken breast horizontally into two thin cutlets and pound to about 1 cm thick. Season both sides with salt and pepper.
2. 2Set up three shallow bowls: rice flour in the first, beaten eggs in the second, and panko mixed with parmesan, oregano, and lemon zest in the third.
3. 3Dredge each cutlet in flour, dip in egg, then press firmly into the parmesan crumbs so they stick.
4. 4Heat 3 tbsp of the garlic-infused oil in a large skillet over medium heat. Fry the cutlets 3–4 minutes per side until deep golden and cooked through, working in two batches if needed.
5. 5While the chicken fries, steam the green beans for 4 minutes until crisp-tender, then toss with the remaining 1 tbsp garlic-infused oil, a squeeze of lemon, and a pinch of salt.
6. 6Rest the cutlets 2 minutes on a rack or paper towel, then serve with the beans and lemon wedges for squeezing.