Slice each chicken breast lengthwise through the thickest part to create two thinner cutlets. Cutting slightly against the grain helps keep them tender. Once sliced, use a meat tenderizer to gently pound each piece to about 1/2 inch thick.

Lay the chicken in a single layer on a cutting board or tray. In a small bowl, combine all of the spices with the gluten free flour. Sprinkle the mixture evenly over both sides of each cutlet.

Let the seasoned chicken rest at room temperature for 30 minutes. This step helps the cutlets stay juicy and cook evenly.

Heat a large skillet over medium heat. Add the olive oil and let it warm until it shimmers. Place the cutlets in the pan without crowding. Cook for 1 to 2 minutes without moving them, until a golden crust forms.

Flip each cutlet and cook for another 2 minutes, or until browned and cooked through. Continue cooking in batches, adding additional oil to the pan as needed.