Chicken Cutlets with Herbs

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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.

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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.

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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.

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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!

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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.

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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!!!!!!

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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.

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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.

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very easy and very tasty. the green onions make this dish. deffinatley make this over and over again

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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.