![]() I've made this many times and it is delicious. We eat them as crispy chicken sandwiches. I recommend adding the herbs and spices to the mix. They are just as good from the freezer as fresh. I’ve also shared this recipe with numerous people and they all rave about how delicious the chicken cutlets are, how easy the recipe is, and the benefit of freezing them. I always make a double batch so I have some handy in the freezer for a quick meal. I’ve made this recipe more times than I can count. The tips for freezing and cooking AFTER freezing are really appreciated. They reheat after cooked very, very well on a cooking stone.įantastic- so much easier (and neater) than the traditional egg, flour, breadcrumb process. My only comment? I would not freeze them raw as recommended, or, if you do, count on cooking them for a lot longer than the recipe indicates. I skip ahead to the last step for quick and easy eggplant parm.Īm I missing where the recipe says to add other spices, other than mustard? I also use the coating for roasted eggplant slices that I have frozen. It really makes weeknight or lazy day meals a breeze. Once your raw chicken touches the crumbs you must toss any leftovers…I learned the hard way… You have to make this - it’s pure gold! Note - when breading your chicken, only put small amounts in breading dish at a time. It’s a great topping for potato gratin and have even sprinkled over chicken Caesar salads. I will keep crumb mixture in freezer and use it on halibut, shrimp, pork chops by dipping meat in beaten egg first. Each of garlic powder, onion, powder, paprika and 1 cup of grated parm. Sometimes I just make the crumb mixture - when I take them off the heat I add 1 tibl. I give them to new mamas to keep in their freezer - they are amazing. I have these in the freezer most of the time. You can afford to make extra breading so you don't run out while dredging your meat, and know leftovers won't be wasted. When you make any of these recipes the next time, you can add the contents of the freezer bag to your breading bowl as you make more fresh breading. Each bag is labelled so I know which recipe the breading relates to. I have a 5 x 10" Rubbermaid box in which I store Ziploc bags of unique breading mixes of recipes in my rotation such as: coconut-panko, this chicken cutlet recipe, a greek breading, a sesame oil-panko asian breading, a lemon-panko breading for Ina Garten's baked cod, to name a few. I keep reading about leftover panko breading one has to throw out - no, no, no! I agree anything touching raw meat is contaminated, but there is no need to throw them out. So easy, no fuss, and above all delicious and moist. You can also bake chicken 1 or 2 at a time in a toaster oven at 450☏. If cutlets are frozen, they will take a little longer, 14–16 minutes. Preheat oven to 450☏ and bake cutlets until cooked through and juices run clear when pierced with a knife, 10–12 minutes. 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. At this point, breaded cutlets can be frozen up to 3 months. Repeat with remaining cutlets, spacing evenly apart on baking sheet. 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). Turn and repeat on the other side with more breadcrumbs. Pat surrounding toasted panko onto cutlet with one of your hands, pressing firmly to adhere. Let cool slightly, then stir in mustard powder, if using. 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. Heat oil in a large skillet over medium-high until shimmering. Add chicken and turn several times with tongs until evenly coated. Whisk egg yolks, mayonnaise, and salt in a large bowl until smooth.
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