Chicken Cutlets with Fresh Herbs

This is soooo good...it is worth the effort on the fresh breadcrumbs!

1/2 loaf of day old french bread, or whatever you have

4 chicken breast, pounded out to be thin

salt and pepper

flour

2 eggs

2 tablespoons of chopped fresh thyme

2 tablespoons fresh chopped rosemary

2 tablespoons fresh chopped chives

1 1/2 teaspoons of poultry seasoning

olive oil for pan frying

Toast the bread...add to a food processor and grind into bread crumbs.

Season the chicken with salt and pepper. Place some flour in a pie plate. Beat the eggs in a pie plate. In another pie plate add the bread crumbs, the fresh herbs, and the poultry seasoning. Dredge the chicken in the flour, the egg, and finally the breadcrumbs. Allow the chicken to rest for 10-15 minutes. Add a thin layer of olive oil to a large non-stick pan and cook the chicken over medium high heat on both sides. Serve with the Macaroni and Cheese with Ham.