No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Breaded Chicken Cutlets

When you prepare crisp, golden cutlets in advance and stockpile them in your freezer, you open up all kinds of options for speedy dinners. To kick off our new food column about shortcuts and time-savers, here are delicious baked alternatives to breaded cutlets from a box. The best part? They go from frozen to perfection in a mere 15 minutes.

Breaded Chicken Cutlets

Source: Martha Stewart Living

Ingredients

  • 4 cups plain panko (Japanese breadcrumbs)
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon coarse salt
  • Coarse salt and pepper
  • 4 large eggs
  • 2 pounds chicken cutlets (about 10)
  • 1/3 cup all-purpose flour

Directions

  1. Prepare cutlets: Preheat oven to 400 degrees. Toss panko, olive oil, and 1 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden brown, about 15 minutes. Let cool completely. (Crush a few handfuls, to help crumbs adhere.) Whisk eggs in a bowl. Pat dry chicken cutlets; season with salt and pepper. Dredge in flour, tapping off excess. Dip in eggs; coat with panko, patting to adhere. Lay cutlets in layers on a baking sheet, with parchment in between each. Freeze 2 hours, then up to 1 month in resealable plastic bags.

  2. Bake cutlets: Arrange on a wire rack set on a rimmed baking sheet. Bake at 450 degrees, flipping once, until cooked through, 12 to 15 minutes. (If cutlets are not frozen, bake 8 to 10 minutes.)

Reviews (7)

  • carpet_woman 12 Nov, 2014

    Just made this for dinner - from fresh not frozen. As written, the coating seemed a bit bland. I added 1 tsp minced fresh sage to the toasted crumbs. I think I would increase it to at least 2 tsp of any fresh herb and some Parmesan cheese ( 1/4 cup). I am always heavy handed with the salt & pepper on the cutlets itself. And finally, be sure to pound your cutlets even - to about 1/4". I large breast made 4 cutlets - easily feeding 2 adults. Looking forward to freezing for future meals

  • HarriedHousewife 10 Nov, 2014

    Such a disappointment. After 15 minutes chicken was still raw nearly the whole way through. Took 25 minutes to cook.

    Does anyone test these recipes? Or do you just write down stuff that sounds good?

  • fatkinsfab 1 Nov, 2014

    I was disappointed because my cutlets came out dry and bland in flavor. I love the texture of panko, however. The concept is great, and I can tell I need to adjust this somehow. I've got a bunch in the freezer ready to go. Baked one tonight and put on a salad; prepared one last night with marinara sauce. Just "so-so." If anyone has any ideas on how to improve this, please share. Also, cooking time in the recipe was not long enough. (Maybe my cutlets were too large!)

  • K10ma 10 Sep, 2014

    Convenient and a real problem-solver for busy weeknight dinners. That said, I will try the next batch without pre-baking the Panko because I don't think it's necessary either. They're a little dry, but I think I'm cooking them too long on the convection bake setting in my oven. I need to tinker with this recipe but the idea executes very well. I would recommend this recipe with a few tweaks.

  • SMcLewis 8 Sep, 2014

    I made this chicken for my son's after school snack. They were delicious! I browned the panko per the recipe, then went ahead and baked all of the chicken. He didn't want to cook the chicken from frozen because he's too hungry when he gets home. He microwaved them the first time, but they weren't crisp, so he used a toaster oven, the remaining times. They only lasted him a week, and I will definitely make them again. I used about half the crumbs and saved the rest for the next batch.

  • Snowy10 5 Sep, 2014

    I made these as written and froze as suggested. I've since used the cutlets for chicken Parmesan and club sandwiches and they are fantastic. The panko does not burn, although it is pre baked, as the previous reviewer inferred. They come out perfectly golden and tender. This has been a revelation for me in cooking and time saving on busy nights. Thank you!

  • Yepytzme 1 Sep, 2014

    This is quite strange...baking the Panko BEFORE coating the chicken? What for? I've used Panko several times and never had to pre-bake it, aside from that, once you bake it then dredge the chicken in it and bake it again at 450° the Panko is going to be burnt! Just skip the pre-baking, dredge the chicken and THEN bake, it will brown quite nicely, especially at 450°.

Related Topics