Easy Chicken Cutlets With Herbs (Rachael Ray) - cooking recipe
Ingredients
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1/2 loaf baguette, day old is fine
4 pieces chicken breast halves
salt & freshly ground black pepper
all-purpose flour, for dredging
1 large egg
3 sprigs fresh thyme, leaves finely chopped
2 -3 sprigs fresh rosemary, leaves finely chopped
fresh chives, finely chopped, 1 handful
1 1/2 teaspoons poultry seasoning
olive oil, for sauteing cutlets
Preparation
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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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