Parmigiano & Herb Chicken Tenders

I have only made this once before, and it was a cooking disaster! What did I do wrong you ask? Well I clearly read that I was supposed to use a nonstick pan and olive oil... I did not follow this advice. SO my nice breaded chicken cutlets stuck to the pan and then ripped off all of the breading. FAILURE. I was so upset. What a rookie mistake. Don't do that my friends, use olive oil and use a non-stick pan. I got this recipe here. And no, don't make comments about how its Rachel Ray - she may not be an ultra gourmet chef, but she knows how to do chicken cutlets! Her original recipe calls for a huge proportion of breading, which I ended up throwing away since raw chicken touched it. I have halved the recipe in that aspect and it is reflected  below. 

Ingredients

• Olive oil, for frying
• 1 1/2 pounds chicken breast tenders
• Salt and pepper
• 1/2 cup all-purpose flour
• 1 large egg, beaten with 1/8 cup water
• 1 cup Italian style bread crumbs
• 1/2 cup shredded Parmesan
• 6 sprigs or stems fresh thyme leaves, stripped and chopped, 1 1/2 tablespoons (I used powdered...)
• 6 sprigs fresh rosemary leaves, finely chopped, 1 1/2 tablespoons (I used jarred)
• 2 handfuls chopped flat-leaf parsley leaves (I skip this, I just don't like parsley that much) 
• 4 cloves garlic, finely chopped
• 1/2 teaspoon crushed red pepper flakes

Steps:

1. Heat the oven to 350 degrees. Cover a cookie sheet with aluminum foil and put it into the oven. 

2. Heat the olive oil over medium-high heat. I use enough to coat the bottom thoroughly. Seriously, don't skimp. 

3. Season chicken with salt and pepper. 

4. Put the flour in a shallow dish (I use a shallow tupperware). Beat the eggs with water and place in another shallow dish. In a third dish, combine the bread crumbs, cheese, red pepper flakes, rosemary, thyme and garlic. 

5. Dip the chicken in flour, then egg and then breading. 

6. Cook the chicken in a single layer until it is golden brown, about 4 minutes. Flip and cook for 4 additional minutes. Repeat until all of the chicken is cooked, and please please please, add oil if you need to. 

7. Place the chicken on the cookie sheet and cook for about 5 minutes until it is done. 

I served this with a side of penne and some of my leftover sauce from my meatball/sauce posting in November (yup, that stuff freezes so well you can use it 2 months later!) You could also serve this over a bed of spinach with a little Italian dressing.