Herb-Crusted Chicken Cutlets
This delightful recipe for Herb-Crusted Chicken Cutlets is inspired by Rachael Ray's 30 Minute Meals. Perfectly pounded chicken breasts are coated in a fragrant blend of herbs, creating a crisp, golden exterior that is both kid-friendly and adult-approved. Paired wonderfully with mac and cheese or your favorite greens, these cutlets are an ideal weeknight dinner that come together quickly and easily. The use of fresh herbs—thyme, rosemary, and chives—adds a burst of flavor, but feel free to adjust the herbaceousness to suit your palate. Serve this dish for a satisfying meal that will please your entire family. Enjoy cooking with love! - ChefDLH
4
Servings
350
Calories
11
Ingredients
Ingredients
Baguette
1/2 loaf (day old, torn into pieces)
Chicken breast halves
4 pieces (pounded to 1/4-inch thickness)
Salt
to taste
Freshly ground black pepper
to taste
All-purpose flour
for dredging
Large egg
1 (beaten with a splash of water)
Fresh thyme
3 sprigs (leaves finely chopped)
Fresh rosemary
2-3 sprigs (leaves finely chopped)
Fresh chives
1 handful (finely chopped)
Poultry seasoning
1 1/2 teaspoons
Olive oil
as needed (for sautéing cutlets)
Instructions
1
Preheat the oven to 400 degrees F.
2
Tear the baguette into small pieces and spread them on a baking sheet. Toast the bread in the preheated oven until deep golden brown, about 10 minutes.
3
Once toasted, transfer the bread to a food processor and coarsely grind it into breadcrumbs.
4
While the bread is toasting, pound the chicken breasts to a uniform 1/4-inch thickness. Season both sides generously with salt and freshly ground black pepper.
5
Dredge each chicken breast in all-purpose flour, shaking off the excess. In a shallow dish, beat the egg with a splash of water.
6
On a separate plate, combine the breadcrumbs with the chopped herbs and the poultry seasoning, mixing thoroughly.
7
In a large skillet, heat a thin layer of olive oil over medium-high heat until shimmering.
8
Dip each flour-coated chicken breast into the egg mixture, allowing any excess to drip off, then coat in the herb-infused breadcrumbs.
9
Carefully add the breaded chicken cutlets to the skillet and sauté for about 3 to 4 minutes on each side, or until they are golden brown and firm to the touch.
10
Remove the cooked cutlets from the skillet and place them on a paper towel-lined plate to drain any excess oil before serving.
Nutrition Information
12.5g
Fat
30g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the recipe for Herb-Crusted Chicken Cutlets?
This recipe is a flavorful dish featuring pounded chicken breasts coated in fresh herbs and homemade breadcrumbs, inspired by Rachael Ray's 30 Minute Meals.
Who is the chef associated with this version of the recipe?
The recipe was provided by ChefDLH.
What oven temperature is required for toasting the baguette?
The oven should be preheated to 400 degrees F.
How do you make the breadcrumbs for this recipe?
Tear a baguette into small pieces, toast them on a baking sheet for 10 minutes until golden brown, and then coarsely grind them in a food processor.
What is the recommended thickness for the chicken cutlets?
The chicken breasts should be pounded to a uniform 1/4-inch thickness.
What herbs are used in the herb-crust?
The recipe uses fresh thyme, fresh rosemary, and fresh chives.
How many servings does this recipe yield?
This recipe makes 4 servings.
What are the nutritional values for one serving?
Each serving contains 350 calories, 12.5g of fat, 30g of carbohydrates, and 30g of protein.
What seasoning is used for the chicken?
The chicken is seasoned with salt, freshly ground black pepper, and poultry seasoning.
What is the process for coating the chicken?
The chicken is first dredged in flour, then dipped in an egg wash, and finally coated in the herb and breadcrumb mixture.
What is in the egg mixture?
The mixture consists of one large egg beaten with a splash of water.
How long do you sauté the chicken cutlets?
Sauté the cutlets for about 3 to 4 minutes on each side.
How do you know when the chicken cutlets are finished cooking?
They are done when they are golden brown and firm to the touch.
What type of oil is used for frying?
Olive oil is used to sauté the cutlets.
What should you do with the cutlets immediately after sautéing?
Place them on a paper towel-lined plate to drain any excess oil.
Is this recipe suitable for children?
Yes, it is described as a kid-friendly meal that is also adult-approved.
What side dishes pair well with these chicken cutlets?
They pair wonderfully with mac and cheese or your favorite fresh greens.
Can I use dry breadcrumbs instead of a baguette?
The recipe specifically calls for a day-old baguette torn and toasted for optimal texture, but store-bought could be a substitute if needed.
What is the heat setting for the skillet?
The skillet should be heated over medium-high heat.
How much poultry seasoning is required?
The recipe requires 1 1/2 teaspoons of poultry seasoning.
What type of chicken should I buy?
The recipe calls for 4 chicken breast halves.
Can I adjust the amount of herbs?
Yes, you can adjust the herbaceousness to suit your personal palate.
What is the purpose of the flour dredge?
The flour helps the egg wash and breadcrumbs adhere to the chicken.
How many ingredients are in this recipe?
There are 11 ingredients in total.
What is the recipe category?
This recipe is categorized under Chicken Breast.
How much rosemary is needed?
Use 2-3 sprigs of fresh rosemary with the leaves finely chopped.
How many chives should I use?
The recipe suggests one handful of finely chopped fresh chives.
What is the prep for the baguette?
It should be day-old and torn into small pieces before toasting.
Is there any fiber in this dish?
The provided nutritional data does not list a specific fiber count.
What kind of flour is used?
All-purpose flour is used for dredging the chicken.