Chicken Breast Cutlet with Herbs

Ingredients

• 2 chicken breasts (about 400g / 14oz) 2 chicken breasts (about 400g / 14oz)
• 1/4 cup (60ml) fresh parsley, finely chopped 1/4 cup (60ml) fresh parsley, finely chopped
• 1/4 cup (60ml) fresh dill, finely chopped 1/4 cup (60ml) fresh dill, finely chopped
• 1/4 cup (60ml) fresh chives, finely chopped 1/4 cup (60ml) fresh chives, finely chopped
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 2 eggs, beaten 2 eggs, beaten
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 18g (Sugar: 1g)
• Protein: 34g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
3. 3.
   In a shallow dish, combine the chopped parsley, dill, chives, breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
4. 4.
   Dip each chicken breast into the beaten eggs, allowing any excess to drip off, then coat them in the herb and breadcrumb mixture, pressing gently to adhere.
5. 5.
   Heat the vegetable oil in a large skillet over medium heat. Add the coated chicken breasts and cook for about 3-4 minutes on each side, until golden brown.
6. 6.
   Transfer the chicken breasts to a baking sheet and bake in the preheated oven for 10-12 minutes, or until cooked through.
7. 7.
   Remove from the oven and let the chicken rest for a few minutes before serving.

Treat your ingredients with care...

• Chicken breasts — Pounding the chicken breasts to an even thickness ensures that they cook evenly and remain tender. Be careful not to over-pound them, as they may become too thin and dry out.
• Fresh herbs — Using fresh herbs adds a burst of flavor to the dish. Make sure to finely chop them to distribute the flavors evenly throughout the coating.
• Breadcrumbs — Fresh breadcrumbs work best for this recipe, as they provide a lighter and crispier texture. You can make your own by pulsing stale bread in a food processor until fine.

Tips & Tricks

• For an extra kick of flavor, add a pinch of cayenne pepper to the herb mixture.
• If you prefer a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers.
• To make the dish more indulgent, melt a slice of mozzarella or cheddar cheese on top of each chicken breast during the last few minutes of baking.
• Experiment with different herb combinations, such as basil and thyme, to create your own unique flavor profile.
• Leftover cutlets can be refrigerated and enjoyed cold as a tasty addition to salads or sandwiches.

Serving advice

Serve the Chicken Breast Cutlets with Herbs hot, alongside a side of mashed potatoes and steamed vegetables for a complete and satisfying meal. Garnish with a sprig of fresh herbs for an extra touch of elegance.

Presentation advice

Arrange the golden-brown cutlets on a platter, overlapping them slightly to create an appealing visual display. Sprinkle some additional chopped herbs on top for a pop of color. Serve with a lemon wedge on the side for a refreshing citrus twist.