Chicken Milanese Cacciatore Style

 Saw this on Instagram courtesy of Giada De Laurentiis -it was delicious even if it looks a bit messy!!

Chicken:
4 chicken cutlets (about 4 ounces each), pounded thin
1 3/4 teaspoons kosher salt
1/4 cup rice flour ( I used Wegman's searing flour)
2 large eggs, beaten
3/4 cup gluten-free panko (used panko)
3 tablespoons olive oil, plus more as needed
1/4 teaspoon freshly ground black pepper, optional

Sauce:
2 tablespoons olive oil, plus more as needed
5 ounces cremini mushrooms, sliced 

1 1/2 teaspoons kosher salt

1/2 red onion, chopped
1 yellow bell pepper, diced
1 1/2 cups cherry tomatoes, halved
2 tablespoons capers, drained
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes, optional
1/3 cup fresh basil leaves chopped

For the chicken: Season the pounded cutlets evenly on all sides with 1/2 teaspoon salt. Put
the rice flour, eggs and panko in 3 separate shallow bowls. Season the flour with 1/4 teaspoon salt, the eggs with 1/4 teaspoons salt and the breadcrumbs with 1/2 teaspoon salt.

Working with one piece at a time, dredge the seasoned chicken cutlets
in the flour, then the egg mixture and finishing with the breadcrumbs, pressing gently to make sure the breadcrumbs adhere evenly.

Heat a large skillet over medium heat. Add the oil to the hot pan and heat another 10 seconds. Working in batches if necessary, add the breaded chicken to the pan and cook until the first side is deep golden brown and the chicken begins to look cooked around the edges, 4 to 5 minutes. Flip the cutlets and continue to cook on the second side until golden brown and crispy, about 3 minutes more. Remove the chicken to a wire rack and season with the remaining 1/4 teaspoon salt and pepper if desired.

For the sauce: Wipe out the pan if needed and return to medium heat. Add the olive oil, mushrooms and 1/2 teaspoon salt and cook, stirring often, until deep golden brown on all sides, about 5 minutes. Add the onions, bell peppers and 1/2 teaspoon salt and cook to soften slightly, about 3 minutes. 

Stir in the tomatoes, capers, oregano, crushed red pepper flakes if using and the remaining 1/2 teaspoon salt. Cook until the tomatoes start to release their juices, about 3 minutes longer. 

Spoon the sauce over the crispy cutlets and serve topped with the basil. (oops I forgot the basil even though I had it ready to go!!)