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

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    39 Reviews
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    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.
    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.
    I also used panko and added a little parm. The chicken was very tender and moist. It's a keeper.
    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
    Excellent!!! Will definitely make this again!!
    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!
    Yummo! and super easy to make.
    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.
    The chicken had such an amazing crust and herb flavor!
    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!!
    So good! My whole family loved it. I used dried herbs instead of fresh but it turned out great!
    Super easy and super delish! My husband even requested that this be a weekly dinner!
    doing this whole meal tonight for dinner i am excited cant wait to see how it turns out.
    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!!!
    Absolutely yummy!! Very flavorful & super crunchy. I would make this over & over again.
    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.
    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.
    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
    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...
    My husband LOVED this!! It will certainly become a regular
    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!
    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.
    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.
    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.
    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!
    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.
    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!!!!!!
    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.
    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.
    very easy and very tasty. the green onions make this dish. deffinatley make this over and over again
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