Homemade Chicken Cutlets – Make Aheads

Now that September is here, holidays are over and busy nights starting up. If you make this recipe up, you have the opportunity to make 5 or 6 different dinners and it will take only minutes. Everyone will think you slaved in the kitchen….not!

• 4 cups plain panko crumbs
• 1/2 cup extra virgin olive oil
• pinch of coarse salt
• 1/2 tsp. garlic powder
• 4 large eggs
• 2 lbs. chicken cutlets (9-10)
• 1/3 cup flour

Preheat oven to 400 degrees.

Toss the panko crumbs, garlic powder, oil and salt together and lay out on a parchment lined baking sheet. Bake, stirring a couple of times for 15 minutes. Remove from oven and cool completely. You may have to crush a few handfuls to allow the crumbs to adhere to the chicken.

Whisk the eggs in a bowl. Pat dry the chicken and season with salt and pepper. Dredge the chicken in the flour, tapping off any excess. Dip in the eggs and coat with the panko crumbs. Press lightly to ensure that it adheres to the chicken.

Lay the cutlets on a parchment lined baking sheet . Make layers and lay the paper between the layers. Freeze these now for at least 2 hours, then place in resealable plastic bags.

That was easy..now to bake when needed:

Place a wire rack on a baking sheet and arrange as many cutlets as needed. Bake in a preheated 450 degree oven, flipping just once, until well cooked (about 13-14 minutes). If the cutlets are not frozen, it should only take about 10 minutes.

Tomorrow,  I will give you a couple of recipes that are easy and quick using these cutlets. Until then…..