Easy Chicken Cutlets With Herbs (Rachael Ray)
- Reviews 1
Ready In: 30 mins
Serves: 4
Ingredients
- 1⁄2 loaf baguette, day old is fine
- 4 pieces chicken breast halves
- salt & freshly ground black pepper
- all-purpose flour, for dredging
- 1 large egg
- 3 sprigs fresh thyme, leaves finely chopped
- 2 -3 sprigs fresh rosemary, leaves finely chopped
- fresh chives, finely chopped, 1 handful
- 1 1⁄2 teaspoons poultry seasoning
- olive oil, for sauteing cutlets
Directions
- Heat the oven to 400 degrees F.
- Tear bread into pieces and place on baking sheet. Toast bread until deep golden brown, 10 minutes. Transfer to a food processor and coarsely grind into bread crumbs.
- While bread toasts pound out chicken breasts to 1/4-inch thick. Season the chicken with salt and pepper. Coat chicken with flour, reserve. Beat egg with splash of water in shallow dish.
- Transfer bread crumbs to a plate and season with herbs and poultry seasoning.
- Heat a thin layer of olive oil in a large skillet over medium-high heat.
- Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3 to 4 minutes on each side.
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