Name: Chicken with Tarragon Bread Crumbs
Total time: 30 min
Yield: Serves 4
Ingredients: 1/2 cup all-purpose flour; 3 large eggs; 5 slices hearty white sandwich bread, torn into pieces; 1/2 cup chopped fresh tarragon; 1 tablespoon unsalted butter, chilled; 2 teaspoons grated lemon zest; Salt and pepper; 8 (3- to 4-ounce) chicken cutlets, 1/2 inch thick, trimmed; 6 tablespoons vegetable oil

Why This Recipe Works

Tarragon and lemon add bright flavor to simple chicken cutlets.

Before You Begin

You can use parsley in place of the tarragon.

Instructions

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Place flour in shallow dish. Beat eggs in second shallow dish. Pulse bread, tarragon, butter, lemon zest, ¼ teaspoon salt, and ¼ teaspoon pepper in food processor until coarsely ground, about 10 pulses; transfer to third shallow dish.

Pat cutlets dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, coat cutlets lightly with flour; dip in egg; and dredge in bread crumbs, pressing to adhere. Transfer to plate.

Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Cook half of cutlets until golden brown and cooked through, about 3 minutes per side. Transfer to prepared wire rack and keep warm in oven. Wipe out skillet and repeat with remaining 3 tablespoons oil and remaining cutlets. Serve.