Chicken Cutlets with Herbs

Total Time:
30 min
20 min
10 min

4 servings

  • 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

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

Rich, buttery white wine

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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

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Recipe courtesy of Rachael Ray