Breaded Chicken Cutlets
Becky Johns
These are lower in fat and less messy than pan fried breaded cutlets. In addition you can freeze them and get out as many as needed. Browning the panko with a little oil makes it golden brown. The cutlets cook so fast the crumbs would not get brown, so this step ensures crisp, golden breaded cutlets. I like mine with just a fresh lemon squeezed over it. Children love these.
4 cups of Panko (Japanese bread crumbs)
1/4 cup olive oil
1 tsp. coarse salt
2 lbs. chicken
Coarse salt and pepper for seasoning chicken
4 large eggs
1/3 cup flour
Mix Panko, olive oil and salt in a plastic bag or bowl, then spread on a rimmed baking sheet. Bake at 400 degrees for 15 minutes, stirring twice; check it at 10 minutes and watching carefully not to burn.
Use 2 pounds of chicken cutlets (10), or about 5 regular chicken breasts cut in half. (If using chicken breasts, prepare them by cutting them in half horizontally to make them thinner.) Season with coarse salt and pepper.
Whisk four large eggs in a bowl. In another bowl put flour and dredge chicken cutlets in the flour, tapping off the excess. Dip in beaten egg mixture, then in browned Panko, patting to adhere.
Lay raw breaded cutlets in layers on a baking sheet covered with parchment cooking paper and with parchment in between each cutlet as you stack them. If you plan to put them in freezer it is easier to cut the parchment paper first to a size a bit larger than the cutlets; then just slip a paper between each cutlet as you make a stack of two or three to freeze.
Freeze 2 hours, then stack them in stacks of 5, with parchment in between cutlets, then in resealable plastic bags; store in freezer for up to two months. Get out the number you need to cook.
Arrange on a wire rack set on a rimmed baking sheet. Bake at 440 degrees, flipping once, until cooked through, about 12-15 minutes if frozen and about 8-9 minutes if they are not frozen. I always have some of them for dinner the day I make them!
These are lower in fat and less messy than pan fried breaded cutlets. In addition you can freeze them and get out as many as needed. Browning the panko with a little oil makes it golden brown. The cutlets cook so fast the crumbs would not get brown, so this step ensures crisp, golden breaded cutlets. I like mine with just a fresh lemon squeezed over it. Children love these.
4 cups of Panko (Japanese bread crumbs)
1/4 cup olive oil
1 tsp. coarse salt
2 lbs. chicken
Coarse salt and pepper for seasoning chicken
4 large eggs
1/3 cup flour
Mix Panko, olive oil and salt in a plastic bag or bowl, then spread on a rimmed baking sheet. Bake at 400 degrees for 15 minutes, stirring twice; check it at 10 minutes and watching carefully not to burn.
Use 2 pounds of chicken cutlets (10), or about 5 regular chicken breasts cut in half. (If using chicken breasts, prepare them by cutting them in half horizontally to make them thinner.) Season with coarse salt and pepper.
Whisk four large eggs in a bowl. In another bowl put flour and dredge chicken cutlets in the flour, tapping off the excess. Dip in beaten egg mixture, then in browned Panko, patting to adhere.
Lay raw breaded cutlets in layers on a baking sheet covered with parchment cooking paper and with parchment in between each cutlet as you stack them. If you plan to put them in freezer it is easier to cut the parchment paper first to a size a bit larger than the cutlets; then just slip a paper between each cutlet as you make a stack of two or three to freeze.
Freeze 2 hours, then stack them in stacks of 5, with parchment in between cutlets, then in resealable plastic bags; store in freezer for up to two months. Get out the number you need to cook.
Arrange on a wire rack set on a rimmed baking sheet. Bake at 440 degrees, flipping once, until cooked through, about 12-15 minutes if frozen and about 8-9 minutes if they are not frozen. I always have some of them for dinner the day I make them!
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