Name: Crispy Herb-Crusted Chicken Cutlets
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1/3 cup all-purpose flour; Kosher salt and freshly ground black pepper; 1/4 cup milk; 1 large egg, whisked; 1 cup panko breadcrumbs; 1 tablespoon chopped fresh oregano; 1 tablespoon chopped fresh rosemary; 1 teaspoon chopped fresh thyme; 4 chicken cutlets; 3 tablespoons salted butter; 3 tablespoons vegetable oil; Flaky sea salt, for sprinkling

Directions

Watch how to make this recipe.

Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.

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Crispy Herb-Crusted Chicken Cutlets

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