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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