Easy Chicken Cutlets With Herbs (Rachael Ray)
- Ready In:
- 30mins
- Ingredients:
- 10
- 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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RECIPE SUBMITTED BY
CHEFDLH
United States
I am a busy mom both with stuff at home and my work. My kids and husband love to try new creations so they are right at home with my love of recipes. It is fun to make something and try several different ways at it. I love to try different enchilada recipes, recipes for various ice teas, and anything that gets food on the table on the weeknights. Restaurant recipes for the weekends are another favorite.