Make-Ahead Crispy Chicken Cutlets
These chicken cutlets are fast to prepare and cook. Even better, they can be prepared ahead of time and baked directly from frozen for a fast and easy weeknight meal. Season with whatever spice blend you like! This recipe is adapted from Epicurious.
Servings 4
Calories 444kcal
Ingredients
- 2 pounds boneless skinless chicken breasts pounded 1/4-inch thick
- 1 egg yolk
- 1/4 cup mayonnaise
- 1/2 teaspoon salt
- 2 cups pork panko
- 1 tablespoon seasoning of choice such as Italian seasoning blend
Instructions
- Combine egg yolk, mayo, and salt in a large bowl. Add the chicken and toss to coat evenly.
- Place the panko onto a large plate and then add any seasonings you’d like and toss to combine. Dip each chicken breast into the mixture, pressing to ensure that the panko sticks well.
- Preheat the oven to 450ºF. If you are preparing this dish right away, lay the breaded chicken onto a greased wire rack set in a rimmed baking sheet. Bake for 10-12 minutes, or until the chicken is cooked through.
- If you will be making this ahead, you can freeze the breaded cutlets directly on a baking sheet for about 1 hour. Then separate with sheets of parchment paper and transfer to a freezer safe container for storage up to 3 months. Simply bake the cutlets directly from frozen as above for a total of 14-16 minutes.
Nutrition
Calories: 444kcal | Carbohydrates: 1g | Protein: 58g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 213mg | Sodium: 902mg | Potassium: 839mg | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg