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

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Instructions

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.