Make Ahead Crispy Chicken Cutlets Recipes

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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

CRISPY CHICKEN CUTLETS



Crispy Chicken Cutlets image

Give seasoned chicken cutlets a breadcrumb coating, fry them up and serve them with lemon wedges.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 8

4 boneless skinless chicken breasts (about 8 ounces each)
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper
2 1/2 cups fresh breadcrumbs
1 cup all-purpose flour
3 large eggs, lightly beaten
3/4 cup vegetable oil
Lemon wedges, for serving

Steps:

  • Preheat the oven to 350 degrees F. Set a wire rack in a rimmed baking sheet.
  • Pound each chicken breast between two sheets of plastic wrap to an even 1/4-inch thickness. Sprinkle each with some thyme and a generous pinch of salt and pepper. Put the breadcrumbs, flour and eggs in 3 separate shallow dishes. Coat each piece of chicken first in the flour, shaking off any excess, and then dip into the egg and finally transfer to the breadcrumbs, pressing to coat well. Set the pieces aside on a plate.
  • Working in batches, heat 3 tablespoons of the oil in a large skillet over medium heat. Add one piece of chicken and cook until browned and crispy, flipping once, 2 to 3 minutes per side. Transfer to the prepared baking sheet and repeat with the remaining oil and chicken. Transfer the chicken to the oven and bake until hot and cooked through, about 5 minutes. Season with salt and serve with lemon wedges.

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.

MOIST CRISPY BREADED CHICKEN CUTLETS



Moist Crispy Breaded Chicken Cutlets image

Plan ahead the chicken must be refrigerated in the buttermilk for at least 5 hours, this chicken is double-dipped for an extra crispy coating ---don't omit the baking powder in the breading mix!

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 33m

Yield 7 serving(s)

Number Of Ingredients 13

7 boneless skinless chicken breasts, pounded thin (flatten to at least half their thickness)
1 large egg
2 cups buttermilk
1 1/2 teaspoons garlic powder
oil (for frying)
1 cup all-purpose flour
1 cup dry breadcrumbs
1 teaspoon baking powder
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons garlic powder
1/2 teaspoon dried Italian seasoning (rubbed between fingers)
1/2 teaspoon paprika
1 pinch cayenne pepper (optional)

Steps:

  • In a large bowl whisk egg; add in buttermilk and 1-1/2 teaspoons garlic powder; mix to combine.
  • Add in chicken breasts, using hands turn to coat completely in the buttermilk.
  • Refrigerate for at least 5 hours.
  • In a shallow bowl combine all breading mixture together until well combined (an 8 x 8 or 9 x 9-inch square baking pan works great for this).
  • Prepare two plates or a jelly-roll pan (for placing the breaded chicken on).
  • Place the chicken into a colinder and allow all the buttermilk mixture to drain.
  • Dredge each chicken breast into the flour mixture until completely coated; transfer to a large plate or jelly-roll pan; allow to sit for 15 minutes then lightly coat once again into the flour mixture.
  • Heat oil in a skillet over medium-high heat (use enough oil to generously coat the bottom of your skillet).
  • Fry each breast until golden brown and cooked through.

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HOW TO MAKE CRISPY MAKE-AHEAD CHICKEN CUTLETS
how-to-make-crispy-make-ahead-chicken-cutlets image

From epicurious.com
Author Anya Hoffman
Published 2018-04-18
Estimated Reading Time 5 mins
  • Make Tacos. I never pass up the opportunity to turn something into tacos, and this crispy chicken is no exception. Serve strips of it on corn tortillas topped with a spicy cabbage slaw and black beans on the side.
  • Serve on Top of Salad. Top a crispy, golden-brown chicken cutlet with pretty much any salad and you've got a great meal. Arugula and tomatoes tossed with lemon juice and olive oil?
  • Serve It With a Pan Sauce. While the cutlets are baking, melt 3 tablespoons unsalted butter in a small skillet. Squeeze the juice from half a lemon into the skillet and stir to combine.
  • Add to Peanut Noodles. Toss cooked rice noodles, egg noodles, or just regular old spaghetti with this fantastic peanut sauce and top with slices of chicken cutlet, chopped peanuts, and—if it'll fly in your house—a handful of cilantro.
  • Go Buffalo-Style. While the chicken cutlets are baking, melt 1/2 stick unsalted butter in a small saucepan. Add 1/3 cup hot sauce, such as Frank's, and stir to combine.
  • Turn It Into Chicken Parmesan. To make the world's fastest chicken parm, put the cutlets in the oven to bake. When they're about 4 minutes from being done, sprinkle a handful of mozzarella on each one and put back in the oven to melt the cheese.
  • Make Sandwiches. Throw a crispy cutlet or two on a soft bun—we love potato rolls for this—with some seasoned mayo, shredded lettuce, and pickle chips.
  • Better Yet, Make Cemitas. A traditional Mexican sandwich hailing from the Puebla region, cemitas are served on soft sesame buns and piled high with delicious fillings, including refried beans, Oaxacan cheese (or mozzarella), chile sauce, and avocado.
  • Serve It Katsu-Style. Fan slices of crispy chicken cutlet over a bed of steamed white rice and drizzle with a katsu-esque dipping sauce, or any sauce of your choosing.
  • Make Chicken-Fried Chicken. Following the directions in this recipe, make a country gravy. (Start with 1 tablespoon vegetable oil since you won't have chicken-frying oil in the pan).


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