I love how versatile these breaded chicken cutlets are. They are great on their own, or you can easily use them as a base in a multitude of recipes. I like to make these in a big batch because they freeze extremely well, and you can freeze them uncooked. When it is time to eat, they take about 30 minutes from freezer to the table which makes them perfect for a weeknight meal. The panko is toasted ahead of breading because the quick cooking time isn’t long enough to brown the panko. Just make sure to mark on the package that they are uncooked because the toasted panko can be deceiving.
Breaded Chicken Cutlets
makes about 12 cutlets
- 4 cups panko
- 1/4 cup olive oil
- 1 tsp salt
- 2 tbsp chicken seasoning
- 4 large eggs
- 6 chicken breasts, cut in half and pounded to an even thickness
- 1 cup flour
Directions to Freeze:
- Preheat the oven to 400 degrees.
- Toss panko with olive oil and salt and place on a rimmed baking sheet.
- Bake, stirring twice, until panko is golden brown, about 15 minutes. Remove from oven and let cool.
- Combine flour with chicken seasoning.
- Working in batches, dredge chicken in flour, then eggs, then panko. Pat lightly to adhere.
- Lay chicken onto a parchment lined baking sheet in a single layer.
- Freeze chicken on baking sheet for 1 hour, then transfer into a freezer bag with pieces of parchment between the chicken.
Directions to Cook:
- Preheat oven to 450 degrees.
- Place a wire rack onto a rimmed baking sheet.
- Place chicken in a single layer onto wire rack. Bake for 10 minutes.
- Flip chicken and continue baking until chicken reaches 165 degrees, about 15 more minutes.
- If cutlets aren’t frozen, they will cook in about 10-15 minutes.