Chicken Cutlets with Herbs

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 loaf baguette bread - day old is fine
  • 4 pieces chicken breast halves
  • Salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 1 large egg
  • Several sprigs fresh thyme, leaves finely chopped
  • 2 to 3 sprigs fresh rosemary, leaves finely chopped
  • A handful fresh chives, finely chopped
  • 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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Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.8 39
I really enjoyed this meal. After 4-5 minutes in the pan, I placed the cutlets in the oven to ensure they were cooked all the way through. Very comforting and very tasty. : I used store bread crumbs and Mrs. Dash seasoning for the poultry seasoning. item not reviewed by moderator and published
Yes, good, and nice comfort food on a cold winter night but no wow factor. I think my issue is that I needed more guidance on the ratio of the breadcrumbs to the herbs/spices. I used store bought plain bread crumbs [about a cup for three cutlets]. Therefore, to be safe, I was conservative on the herbs/spices -- "poultry seasoning" plus thyme, plus rosemary? My poultry seasoning already had that and it just seemed like it could all be really overpowering . . . and that's I went conservative and maybe why I think my cutlets were just average. I will say that leftovers were more tasty the next day. I'd make it again but I'd go heavier on the herbs/spices. I would make this again. item not reviewed by moderator and published
I also used panko and added a little parm. The chicken was very tender and moist. It's a keeper. item not reviewed by moderator and published
Delicious. I would definitely cook this again. I added about 1/2cup parmesan cheese to herbs and bread crumbs. The flavors of the herbs is devine. Thank you Rachael, you're the best.... Dinah C item not reviewed by moderator and published
Excellent!!! Will definitely make this again!! item not reviewed by moderator and published
I've added 1/2 cup of fresh grated parmesan and also substituted panko bread crumbs for the regular bread crumbs. My family loves it! item not reviewed by moderator and published
Yummo! and super easy to make. item not reviewed by moderator and published
Really good chicken! I had one burned cutlet with olive oil, so I switched to corn oil and the rest came out perfectly. (My husband ate the burned one later and said it was still really good, so maybe it was only dark brown instead of burned! Our guests gave this rave reviews too, so I will definitely make it again. item not reviewed by moderator and published
The chicken had such an amazing crust and herb flavor! item not reviewed by moderator and published
My whole family loves it, I make it regularly now. We have fresh herbs in our vegetable garden, and when I ask one of my boys to fetch me some herbs, they know I am making the cutlets and can't wait!! item not reviewed by moderator and published
So good! My whole family loved it. I used dried herbs instead of fresh but it turned out great! item not reviewed by moderator and published
Super easy and super delish! My husband even requested that this be a weekly dinner! item not reviewed by moderator and published
doing this whole meal tonight for dinner i am excited cant wait to see how it turns out. item not reviewed by moderator and published
My boyfriend made it and was worried he would mess it up, but he did an excellent job. Tomorrow I am having my sister and brother in-law over to try it out again. This time I am serving it with roasted asparagus or roasted green beans. MMMMMM!!! item not reviewed by moderator and published
Absolutely yummy!! Very flavorful & super crunchy. I would make this over & over again. item not reviewed by moderator and published
Absolutely delicious. We had cornflake crumb breading in the cupboard & so we used that. Also it seems that letting them rest in the fridge for 20-30 minutes after breading helps the crumbs to stick when frying. One of our favorite recipes. item not reviewed by moderator and published
This dish is amazing! I saw that a lot of the reviews talk about using regular store-bought breadcrumbs instead of using a baguette to make the homemade ones - and that's a great substitution if you don't have enough time - but the baguette adds such wonderful flavor! The entire dish is SO easy and tastes so fancy. This is going to be a permanent addition to my recipe box. item not reviewed by moderator and published
love the method it was very tasty but what I did was maridate the chicken in honey mustard it was so good thank you Rachael Ray item not reviewed by moderator and published
My husband, son & I loved it! The herbs make it tasty & fresh. The crust came out beautiful. The chicken was moist. I actually used 4 chicken breasts instead of halves. I only had to do another egg w/ a splash of water for the last 2. There was enought bread crumbs to use. This could be used rather than chicken fried stead. Maybe could use chicken tenders & dip in some yummy honey mustard. I may just slice the leftover chicken & use in a salad or dip it in some honey mustard w/ a salad... item not reviewed by moderator and published
My husband LOVED this!! It will certainly become a regular item not reviewed by moderator and published
Entire family loved it! I also had a pork tenderloin that I needed to cook up so I used the same recipe, sliced into medallions and it was even better than the chicken! item not reviewed by moderator and published
Excellent and easy. I didn't have any rosemary, so I substituted soem fresh oregano. It turned out fabulously--my boyfriend was just going to "try a bite" and ended up eating an entire cutlet! This is a good basic recipe that can easily be modified by using different herbs. Definitely will become a "go to" recipe for me. item not reviewed by moderator and published
This recipe was amazingly easy and quite good. Like a few other reviewers I substituted some panko I had lying around from an earlier recipe for the homemade bread crumbs. It was fine. The combination of fresh herbs and the dried stuff in the poultry seasoning was more interesting than either would have been alone and the "armor" provided by all that panko, herbs, egg and flour allowed the chicken to stay very juicy when it was done. Protips: 1/4 inch means 1/4 inch. I left the breast halves a little too thick and that meant the herbs got a little scorched before the chicken was done. Also, a "thin layer" of olive oil is more than the minimum needed to cover the pan. You don't want to drown the stuff but that olive oil will get picked up pretty quickly and you want enough to protect both sides of the chicken when you flip it. item not reviewed by moderator and published
The chicken was juicy, the breading stayed on and was very crisp. I think though that next time I will use only 1/2 of the Rosemary as it was a little overpowering. This recipe makes toms of chicken since you pound out the breasts first. I will definately make this again. item not reviewed by moderator and published
I made theis recipe on saturday and found them to be a bit over seasoned. As my little brother said it was good but it was "herby." LOL! I think I may have overdone it with the rosemary and thyme...I think I will just season to taste next time instead of the quantities shown here. Super easy though so that's a plus! item not reviewed by moderator and published
I loved this recipe it was the greatest I ever had in my whole life, and by the way Rachael Ray I love watching your cooking on T.V. When I watch your 30 minute recipes my mouth just waters at all the great recipes that you have prepared for all the viewer out there. I personally love this chicken herb cutlet recipe it's the greatest. I am not that kind of girl that spends time in the kitchen but when I saw the recipe on the T.V I knew that it was something that I had to try so I got all the ingredents all together and I even add an ingredent myself I added parsley to the bread crubs and it turn out wonderful. but be careful not to use to much green onion becauese I did but it's okay and the greatest thing is that you can store your left over bread crubs in the refrigerator and reuse the next day for some more chicken herb cutlets but overall, I got to say this recipe is Astonishing and breathtaking and the best chickin I've ever had in my whole life YEAH I might be over embellishing to much, but when I tasted this chicken fresh out of the pan it's just so jucicy and breathtaking I highly recommend this recipe to all you viewer IT'S REALLY WORTH TRYING OUT THIS RECIPE I KNOW THAT I'VE FALLEN IN LOVE WITH THIS RECIPE MY FAMILY LOVES THIS RECIPE TOO. item not reviewed by moderator and published
I didn't do the bread as instructed & you don't have to! I used plain Panko bread crumbs & fresh ground bread crumbs (I freeze bakery bread before it goes bad then run it through the processor & re-freeze it in a vacuum sealed bag, to keep the air out). I also could not find fresh Rosemary so I used dried Rosemary. I thought this would be like another recipe I made recently but I was very pleased with this. My husband & son loved it, in fact; my husband couldn't stop talking about it! He's not a big chicken person & usually tries to find something else to eat, but not since I've been trying out these new recipes! Thanks again Rachael!!!!!! item not reviewed by moderator and published
I substituted store bought bread crumbs because I had them but I think it turned out great. I will use this receipt again and again. item not reviewed by moderator and published
I just made this chicken and is great! I followed the recipe except I used store bought bread crumbs because I had them and no leftover bread. I did add all of the fresh herbs. This is the first time I've ever used fresh herbs and will always do so in the future. item not reviewed by moderator and published
very easy and very tasty. the green onions make this dish. deffinatley make this over and over again item not reviewed by moderator and published
This recipe was "the bomb!" I even changed it up a bit when I didn't have a bagette; I used panko crumbs and seasoned them with the herbs. It was great! Then, instead of cutlets, I used chicken gizzards, and that was awesome. They were crisy and tender to the bite. Thanks Rachel Ray and the food network. You have made me a hit in the kitchen with my family. Love you guys. item not reviewed by moderator and published
My husband said, "this is so juicy", my three yr old gave me the thumbs up and my super picky eight yr old said, "this is ok". I loved it!! That means a hit at our house. item not reviewed by moderator and published
Pretty standard breaded cutlets. Most any herbs on hand will do fine. Panko bread crumbs work in a pinch if you don't feel like toasting your own. I mixed some honey and djion mustard for a quick honey-dijon sauce to top it. item not reviewed by moderator and published
It was soooo simple and delicious! My boyfriend loved it! The lemon touch is great! I even squeezed a bit of lemon juice over the cutlets at the end! I cut the chicken breats into very thin cutlets to avoid pounding and it worked fabulous! item not reviewed by moderator and published
When I saw Rachel make this on TV, I could not wait to make it at home. It was so easy and you could basically eat it by itself because it's like chicken with crispy stuffing on the outside. Just go easy on the thyme...it was a bit too strong for me. This recipe is a winner for a quick and easy dinner! item not reviewed by moderator and published
I saw Rachael make this on the show, and thought it looked delicious. This chicken was crispy on the outside, moist on the inside, and super-flavorful. It wasn't difficult to prepare (I usually dread hand-breading anything because it's so time-consuming & messy). I cheated & used plain store-bought breadcrumbs rather than toasting bread & making my own breadcrumbs. I also followed Rachael's example & zested a lemon into the mix. Oh yeah, and I used thin-cut chicken cutlets rather than pounding out chicken breasts with a mallet (I recommend doing this - easy & results are the same). Super, super, super good. item not reviewed by moderator and published
Was so yummy!! item not reviewed by moderator and published
I watched the show and Rachel added Lemon Zest to the bread and herbs. Yum! item not reviewed by moderator and published
I had never made chicken cutlets before, but if I had my way this is how they would be prepared every time! They're so easy to make, and so easy to change up for different tastes (spicy, lots of herbs, etc). I have made this recipe using breadcrumbs and panko, both came out great. The chicken is tender and moist, and is great for a smaller appetite versus a whole chicken breast. I will be making this recipe over and over. item not reviewed by moderator and published

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