Make Ahead Crispy Chicken Cutlets Recipes

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Crispy Chicken Cutlets image

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

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 8



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!

Recipe From epicurious.com

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



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.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 8

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HOW TO MAKE CRISPY MAKE-AHEAD CHICKEN CUTLETS
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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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