Chicken cutlets with herbs

Ingredients

½ loaf baguette bread - day old is fine

4 pieces chicken breast halves

Salt and freshly ground black pepper

Plain 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

1½ tsp. poultry seasoning

Olive oil, for sauteing cutlets

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Method

Chicken cutlets with herbs

1) Heat the oven to 200C/Gas 6.

2) Tear the bread into pieces and place on baking sheet. Toast bread until deep golden brown (about 10 minutes). Transfer to a food processor and coarsely grind into breadcrumbs.

3) While the bread toasts, tenderise the chicken breasts to 1/2-cm thick. Season the chicken with salt and pepper. Coat the chicken with flour, reserve. Beat egg with splash of water in shallow dish.

4) Transfer the breadcrumbs to a plate and season with the herbs and poultry seasoning.

5) Heat a thin layer of olive oil in a large skillet over medium-high heat.

6) Coat the chicken in the egg then breadcrumbs and add to the pan.

7) Saute until golden and firm, 3 to 4 minutes on each side.