Make Ahead Crispy Chicken Cutlets Recipes

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CRISPY CHICKEN CUTLETS



Crispy Chicken Cutlets image

This is an easy entree I proudly serve to company. Try it for your next spur-of-the-moment dinner party or family dinner. Even your most finicky eater will be singing its praises-and yours!-Debra Smith, Brookfield, Missouri

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (6 ounces each)
1 egg white
3/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon canola oil

Steps:

  • Flatten chicken to 1/4-in. thickness. In a shallow bowl, lightly beat egg white. In another shallow bowl, combine the pecans, flour, salt and pepper. Dip chicken in egg white, then coat with pecan mixture. Let stand for 5 minutes., In a large skillet, brown chicken in butter and oil over medium heat for 4-6 minutes on each side or until juices run clear.

Nutrition Facts : Calories 418 calories, Fat 26g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 272mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 38g protein.

MAKE-AHEAD CRISPY CHICKEN CUTLETS



Make-Ahead Crispy Chicken Cutlets image

Get ready to stock your freezer with the easiest, most versatile meal ingredient that's ever made dinner delicious. These panko-crusted chicken breasts go from frozen to cooked and crispy in about 15 minutes. Use them just about any way you can dream up, from chicken Parmesan to hearty sandwiches to a ramen topper-or just on their own, with a bright squeeze of lemon juice.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 8

1/4 cup olive oil
2 cups Progresso™ plain panko crispy bread crumbs
6 boneless skinless chicken breasts (about 1 3/4 lb)
1 1/4 teaspoons salt
3/4 teaspoon pepper
1/3 cup Gold Medal™ all-purpose flour
2 eggs, beaten
2 tablespoons water

Steps:

  • Heat oven to 450°F. Spray large rimmed cookie sheet with cooking spray.
  • In 12-inch skillet, heat oil over medium-high heat. Add bread crumbs; cook 4 to 5 minutes, stirring frequently, until golden brown. Transfer to shallow bowl.
  • Between 2 pieces of plastic wrap, place each chicken breast; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season chicken breasts with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
  • In shallow pan, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. In shallow bowl, mix eggs and water with whisk. Coat both sides of chicken with flour mixture. Dip chicken into beaten eggs; turn to coat. Dredge in browned bread crumbs, coating completely. If there are any bread crumbs left in bowl, pat them on top of chicken breasts to cover any bare spots.
  • Place chicken breasts on cookie sheet. Bake 13 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • To freeze: Arrange unbaked breaded chicken breasts on two large cookie sheets. Cover loosely with plastic wrap; freeze 3 to 4 hours or until frozen solid. Wrap each breast in plastic wrap, and store together in 2-quart freezer bag up to 1 month. To bake: Heat oven to 450°F. Place desired number of frozen breaded chicken breasts in 1 layer on cookie sheet. Bake 20 minutes. Turn over; bake 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Nutrition Facts : Calories 420, Carbohydrate 32 g, Cholesterol 145 mg, Fat 3, Fiber 0 g, Protein 36 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 2 g, TransFat 0 g

MAKE-AHEAD CRISPY CHICKEN CUTLETS



Make-Ahead Crispy Chicken Cutlets image

This is hands down the easiest way to always have delicious chicken cutlets at the ready to feed your family at a moment's notice-no messy dredging or frying required!

Provided by Anna Stockwell

Categories     Chicken     Egg     Mayonnaise     Breadcrumbs     Mustard     Garlic     Parmesan     Herb     Dinner     Sunday Stash     Bake     Kid-Friendly     Small Plates

Yield 10-12 servings

Number Of Ingredients 7

2 large egg yolks
1/2 cup mayonnaise
2 tsp. kosher salt
4 lb. skinless, boneless chicken cutlets, pounded 1/4" thick (for smaller pieces, quarter cutlet before pounding)
3/4 cup extra-virgin olive oil
6 cups panko (Japanese breadcrumbs)
2 Tbsp. mustard powder, garlic powder, finely grated Parmesan, or dried herbs (optional)

Steps:

  • Whisk egg yolks, mayonnaise, and salt in a large bowl until smooth. Add chicken and turn several times with tongs until evenly coated.
  • Heat oil in a large skillet over medium-high until shimmering. Add panko and cook, stirring constantly with a wooden spoon, making sure to get around the edges to incorporate darker breadcrumbs, until golden brown, about 5 minutes. Let cool slightly, then stir in mustard powder, if using.
  • Using tongs, place a cutlet in skillet. Pat surrounding toasted panko onto cutlet with one of your hands, pressing firmly to adhere. Turn and repeat on the other side with more breadcrumbs. Lightly shake off excess breadcrumbs. Transfer to a wire rack set inside a rimmed baking sheet (if you are making these ahead and freezing, skip wire rack and place directly on a baking sheet). Repeat with remaining cutlets, spacing evenly apart on baking sheet. Discard any remaining panko. At this point, breaded cutlets can be frozen up to 3 months. Freeze chicken on baking sheets until firm, about 1 hour, then transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between cutlets.
  • Preheat oven to 450°F and bake cutlets until cooked through and juices run clear when pierced with a knife, 10-12 minutes. If cutlets are frozen, they will take a little longer, 14-16 minutes. You can also bake chicken 1 or 2 at a time in a toaster oven at 450°F. Bake directly on rack, 12-14 minutes.

THE BEST CHICKEN CUTLETS



The Best Chicken Cutlets image

When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

4 boneless, skinless chicken breasts (about 2 pounds)
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 teaspoons granulated garlic
2 teaspoons onion powder
1 teaspoon crushed red pepper flakes, optional
3 large eggs
2 1/2 cups panko breadcrumbs
1/2 cup grated Pecorino-Romano
1 stick (8 tablespoons) unsalted butter
1/2 cup olive oil
Lemon wedges, for serving, optional

Steps:

  • Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
  • Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
  • Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
  • Beat the eggs with 1 tablespoon water in a second shallow dish.
  • Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
  • Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
  • Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
  • Serve with lemon wedges, if desired.

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