Mix brown rice flour, breadcrumbs, salt and pepper in a shallow dish.
Beat the eggs in another shallow dish.
Dip the cutlets in the egg and then toss in flour mixture until evenly coated on both sides.
In a large skillet, heat the oil over medium-high heat. Add the cutlets and cook until crust is browned, about 4 minutes each side.
Whisk together the balsamic reduction and aged balsamic vinegar, slowly adding the olive oil until it emulsifies. Whisk in salt and pepper.
Serve the crispy cutlets garnished with grape tomatoes, fresh greens and aged balsamic drizzle.