Easy Chicken Cutlets With Herbs (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is for chicken cutlets from Rachael Ray's 30 Minute Meals 2008 tv show. She served with a mac and cheese for a side and greens. This would go well with any sides and is kid friendly. The fresh herbs are important. If you don't want it as herb centered then use less rosemary and thyme. Easy Weeknight meal. Enjoy. ChefDLH Ingredients:
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 |
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.
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