• 1/2 loaf baguette bread, day old is fine
• 2 chicken breasts, halved
• Salt and freshly ground black pepper
• All-purpose flour, for dredging
• 1 large egg
• Several sprigs fresh thyme, leaves finely chopped
• 2-3 sprigs fresh rosemary, leaves finely chopped
• A handful fresh chives, finely chopped
• 1 1/2 teaspoons poultry seasoning
• Extra virgin olive oil (EVOO), for sautééing the chicken cutlets

Pre-heat the oven to 400°F.

Tear the bread into pieces and place on a baking sheet. Toast the bread until it is deep golden brown, 10 minutes. Transfer to a food processor and coarsely grind into breadcrumbs.

While the bread toasts, pound out the chicken breasts to 1/4-inch thick. Season the chicken with salt and pepper. Coat the chicken with flour and reserve. Beat the egg with splash of water in a shallow dish.

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

Heat a thin layer of EVOO in a large skillet over medium-high heat.

Coat the chicken in the egg, followed by the breadcrumbs, then add to the pan. Sauté until golden and firm, 3-4 minutes on each side.

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