Chicken Cutlets with Herbs (Rachael Ray)

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Ready In: 30 Minutes

Servings: 4

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:

1. Heat the oven to 400 degrees F.
2. 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.
3. 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.
4. Transfer bread crumbs to a plate and season with herbs and poultry seasoning.
5. Heat a thin layer of olive oil in a large skillet over medium-high heat.
6. Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3 to 4 minutes on each side.

By RecipeOfHealth.com