Best 2 Make Ahead Crispy Chicken Cutlets Recipes
Crispy chicken cutlets are a delectable and versatile dish that can be enjoyed as a main course or as part of a larger meal. Made with tender chicken breasts or thighs, coated in a flavorful breadcrumb mixture and pan-fried until golden brown, these cutlets offer a crispy exterior and a juicy, succulent interior. They pair perfectly with various side dishes, from mashed potatoes and gravy to fresh salads and roasted vegetables.
This article provides three variations of crispy chicken cutlets, each offering a unique taste experience:
1. **Classic Crispy Chicken Cutlets:** This traditional recipe features a simple yet flavorful breadcrumb coating made with panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper. The cutlets are pan-fried until they achieve a beautiful golden brown crust, resulting in a crispy and satisfying texture.
2. **Parmesan-Crusted Chicken Cutlets:** For a cheesy and indulgent twist, these cutlets are coated in a mixture of panko breadcrumbs, grated Parmesan cheese, dried oregano, garlic powder, and salt. The Parmesan cheese adds a rich and nutty flavor, creating a crispy and flavorful crust that complements the tender chicken perfectly.
3. **Spicy Buffalo Chicken Cutlets:** These cutlets offer a fiery kick with a coating made from panko breadcrumbs, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper. Once pan-fried, the cutlets are tossed in a spicy buffalo sauce made with melted butter, hot sauce, and Worcestershire sauce. The result is a crispy and tantalizing dish that is sure to satisfy your taste buds.
No matter which variation you choose, these crispy chicken cutlets are sure to be a hit. They are perfect for busy weeknight dinners, casual gatherings, or even as an appetizer for special occasions. So, gather your ingredients, heat up your skillet, and get ready to indulge in a delightful crispy chicken cutlet experience.
MAKE-AHEAD CRISPY CHICKEN CUTLETS
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
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.
MAKE-AHEAD CRISPY CHICKEN CUTLETS
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
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
Tips:
- Use a meat mallet or rolling pin to pound the chicken cutlets until they are about 1/4 inch thick. This will help them cook evenly and become crispy.
- Dredge the chicken cutlets in flour, eggs, and then breadcrumbs. This will help them to get a golden brown crust.
- Use a large skillet or griddle over medium heat to cook the chicken cutlets. This will help them to get crispy without burning.
- Cook the chicken cutlets for 3-4 minutes per side, or until they are golden brown and cooked through.
- Serve the chicken cutlets immediately with your favorite dipping sauce.
Conclusion:
Make-ahead crispy chicken cutlets are a delicious and easy meal that can be prepared ahead of time and cooked when you're ready to eat. They are perfect for busy weeknights or for parties and potlucks. With a few simple tips, you can make sure that your chicken cutlets are crispy and flavorful every time.
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