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Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episode: One Plate Wonder

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Total:: 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.

Pairs well with Chardonnay

My Private Notes

Name: Chicken Cutlets with Herbs
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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

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Chicken Cutlets with Herbs

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53