Best 5 Chicken Cutlets With Herbs Recipes

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**Savory and succulent chicken cutlets infused with aromatic herbs are a delightful treat for any meal!**

Feast your taste buds on tender chicken cutlets meticulously seasoned with a vibrant symphony of herbs. From classic parsley and thyme to vibrant rosemary and oregano, these cutlets offer a culinary journey that tantalizes the senses. Perfectly golden brown and bursting with flavor, these chicken cutlets are sure to be a hit at your next dinner gathering or casual lunch.

**In this comprehensive guide, you'll discover a trio of delectable recipes that showcase the versatility of herb-infused chicken cutlets:**

1. **Tuscan Herb Chicken Cutlets:** Embark on a culinary adventure to the heart of Tuscany with this tantalizing recipe. A vibrant blend of rosemary, thyme, and oregano forms a fragrant marinade that transforms ordinary chicken cutlets into extraordinary culinary creations. Savor the rustic charm of these cutlets, best paired with roasted vegetables and a glass of Chianti.

2. **Provencal Herb Chicken Cutlets:** Transport yourself to the sun-kissed fields of Provence with this aromatic recipe. A harmonious blend of lavender, sage, and tarragon weaves a tapestry of flavors that celebrates the essence of French cuisine. Serve these cutlets atop a bed of herbed rice, accompanied by a crisp green salad for a Provencal feast.

3. **Harissa Herb Chicken Cutlets:** Ignite your taste buds with the fiery allure of North African flavors. Harissa, a vibrant chili paste, forms the heart of this marinade, infusing the chicken cutlets with a spicy kick. Combined with the earthy notes of cumin and coriander, these cutlets deliver a bold and flavorful experience. Serve with couscous and a refreshing yogurt sauce for a complete and satisfying meal.

Here are our top 5 tried and tested recipes!

CHICKEN CUTLETS WITH MUSTARD-HERB SAUCE



Chicken Cutlets With Mustard-Herb Sauce image

A simple chicken dinner gets an easy upgrade with this chicken cutlet recipe. The easy pan sauce makes everything better.

Categories     weeknight meals     dinner     main dish     poultry

Time 40m

Yield 4-6 servings

Number Of Ingredients 10

4 skinless, boneless chicken breasts (about 2 pounds)
Kosher salt and black pepper, to taste
4 tbsp. salted butter
2 tbsp. olive oil
3 garlic cloves, minced
1 c. white wine or brandy
2 heaping tablespoons grainy mustard
1 c. chicken broth, or more as needed
1/3 c. chopped mixed herbs (such as dill, parsley, or chives), plus more for garnish
Buttered egg noodles, for serving

Steps:

  • Slice the chicken breasts in half horizontally so that you have 8 thinner cutlets. Season both sides with salt and pepper.
  • Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. Add half of the cutlets and cook until golden brown and cooked through, 3 to 4 minutes per side. Remove to a plate. Cook the remaining cutlets in 1 more tablespoon each butter and olive oil, then remove them to the plate.
  • Reduce the heat to medium. Add the garlic and cook, stirring, until golden, 1 minute. Carefully pour in the wine, then just let it bubble and cook until it's reduced by half, about 1 minute.
  • Stir in the mustard, then pour in the chicken broth. Add the remaining 2 tablespoons butter and cook, stirring, until the sauce thickens, 1 to 2 minutes. Add the herbs and season with salt and pepper.
  • Return the chicken cutlets to the pan, turning them in the sauce to coat. Serve with buttered noodles, spooning the sauce over the top. Garnish with more herbs.

EASY CHICKEN CUTLETS WITH HERBS (RACHAEL RAY)



Easy Chicken Cutlets With Herbs (Rachael Ray) image

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

Provided by ChefDLH

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • Heat the oven to 400 degrees F.
  • 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.
  • 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.
  • Transfer bread crumbs to a plate and season with herbs and poultry seasoning.
  • Heat a thin layer of olive oil in a large skillet over medium-high heat.
  • Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3 to 4 minutes on each side.

CHICKEN CUTLETS WITH HERB BUTTER



Chicken Cutlets with Herb Butter image

Best used for quick-cooking boneless cuts, sauteing is all about temperature. Start with a hot pan, and cook the chicken in batches so that it browns easily. You can also make a sauce in the same pan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 7

1/4 cup all-purpose flour
8 thin chicken cutlets (1 1/2 pounds total)
Coarse salt and ground pepper
2 tablespoons olive oil
3/4 cup dry white wine
2 tablespoons cold butter, cut into pieces
3 tablespoons finely chopped fresh parsley or mint (or a combination)

Steps:

  • Place flour in a shallow dish. Season chicken with salt and pepper and dredge in flour. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook chicken until browned, 1 to 3 minutes per side, adding more oil to skillet as needed. Transfer chicken to a plate and tent with foil.
  • Add wine and accumulated juices from chicken to skillet and boil until liquid has reduced by half, about 4 minutes. Add chicken and turn to coat. Remove skillet from heat and swirl in butter and herbs. Season with salt and pepper.

Nutrition Facts : Calories 362 g, Fat 15 g, Protein 40 g

CRISPY HERB-CRUSTED CHICKEN CUTLETS



Crispy Herb-Crusted Chicken Cutlets image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
1/4 cup milk
1 large egg, whisked
1 cup panko breadcrumbs
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
4 chicken cutlets
3 tablespoons salted butter
3 tablespoons vegetable oil
Flaky sea salt, for sprinkling

Steps:

  • Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
  • Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
  • Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.

OLD-FASHIONED CHICKEN CUTLETS



Old-Fashioned Chicken Cutlets image

Old-fashioned breaded chicken cutlets! This traditional recipe for chicken cutlets is a labor of love, but they are well worth the effort. Great served with mashed potatoes and a veggie; also terrific on focaccia bread with mayo, lettuce, tomato, and onion. However you serve it, it will not disappoint!

Provided by Los

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 1h24m

Yield 4

Number Of Ingredients 9

4 (4 ounce) boneless, skinless chicken breasts, pounded to 1/2-inch thickness
½ cup salt
½ cup white sugar
8 slices crustless bread, torn into large pieces
¼ cup dried parsley
¾ cup all-purpose flour
2 large eggs
¾ cup olive oil, divided
salt and ground black pepper to taste

Steps:

  • Preheat oven to 200 degrees F (95 degrees C). Place a large oven-proof plate on the bottom rack.
  • Dissolve salt and sugar in water in a 1-quart casserole dish. Place chicken in the marinade. Cover and refrigerate for 30 minutes.
  • Pat chicken dry and place on a paper towel-lined baking sheet. Let air-dry for 10 minutes.
  • Place bread in a blender or food processor; blend until crumbly, about 30 seconds. Mix bread crumbs with parsley in a shallow dish.
  • Place flour in a shallow dish.
  • Beat eggs with 1 tablespoon olive oil in a separate shallow dish.
  • Season chicken with salt and pepper. Dredge each cutlet in the flour, shaking off any excess; dip in the egg mixture and coat evenly in bread crumbs.
  • Heat the remaining oil in a nonstick skillet over medium heat. Add 2 cutlets; cook until golden brown on the outside, no longer pink in the center, and juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove warmed plate from the oven; placed cooked cutlets on the plate. Repeat with the remaining chicken.

Nutrition Facts : Calories 731.2 calories, Carbohydrate 75.9 g, Cholesterol 157.6 mg, Fat 34.7 g, Fiber 2.5 g, Protein 28.6 g, SaturatedFat 6.6 g, Sodium 630.4 mg, Sugar 27.5 g

Tips:

  • Use boneless, skinless chicken breasts or thighs: This will make the preparation process quicker and easier. If you're using chicken breasts, slice them horizontally to create cutlets of even thickness.
  • Pound the chicken cutlets to an even thickness: This will help them cook evenly and prevent them from drying out. Use a meat mallet or rolling pin to pound the chicken cutlets to a thickness of about 1/4 inch.
  • Season the chicken cutlets generously: Use a combination of salt, pepper, garlic powder, and paprika to season the chicken cutlets. You can also add other herbs and spices to taste, such as oregano, basil, or thyme.
  • Coat the chicken cutlets in flour: This will help the chicken cutlets brown and crispy. Dredge the chicken cutlets in flour, shaking off any excess.
  • Sauté the chicken cutlets in butter or olive oil: Heat the butter or olive oil in a large skillet over medium heat. Add the chicken cutlets and cook for 3-4 minutes per side, or until golden brown and cooked through.
  • Serve the chicken cutlets with your favorite sides: Mashed potatoes, roasted vegetables, or a simple salad are all great options.

Conclusion:

Chicken cutlets with herbs are a quick, easy, and delicious meal that can be enjoyed by people of all ages. The chicken cutlets are juicy and flavorful, and the herbs add a delicious touch of flavor. This dish is also very versatile, and can be served with a variety of sides. So next time you're looking for a quick and easy meal, give chicken cutlets with herbs a try.

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