We have made this recipe and love it. So easy, no fuss, and above all delicious and moist. 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. Freeze the breading for next time!! 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. Each bag is labelled so I know which recipe the breading relates to. 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. You can afford to make extra breading so you don't run out while dredging your meat, and know leftovers won't be wasted. A win win. Trust me, this works. Such a game changer.
Gabriella Sacchetti
Vancouver, BC
5/5/2023
I have these in the freezer most of the time. I give them to new mamas to keep in their freezer - they are amazing. Sometimes I just make the crumb mixture - when I take them off the heat I add 1 tibl. Each of garlic powder, onion, powder, paprika and 1 cup of grated parm. I will keep crumb mixture in freezer and use it on halibut, shrimp, pork chops by dipping meat in beaten egg first. It’s a great topping for potato gratin and have even sprinkled over chicken Caesar salads. You have to make this - it’s pure gold! Note - when breading your chicken, only put small amounts in breading dish at a time. Once your raw chicken touches the crumbs you must toss any leftovers…I learned the hard way…
Wendy m
San Antonio, TX
2/8/2023
Love, love, love this method. It really makes weeknight or lazy day meals a breeze. I also use the coating for roasted eggplant slices that I have frozen. I skip ahead to the last step for quick and easy eggplant parm.
Tarina
Frederick, Md
10/11/2022
great
Anonymous
9/7/2022
Am I missing where the recipe says to add other spices, other than mustard?
JayC
Maine
8/26/2022
This is a go-to for our family. 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. They reheat after cooked very, very well on a cooking stone.
kiersten
Oconomowoc, WI
8/1/2022
Fantastic- so much easier (and neater) than the traditional egg, flour, breadcrumb process. The tips for freezing and cooking AFTER freezing are really appreciated. Great Job!
EJ Sullivan
Mountain City, TN
7/28/2022
I’ve made this recipe more times than I can count. I always make a double batch so I have some handy in the freezer for a quick meal. 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. They are just as good from the freezer as fresh. I recommend adding the herbs and spices to the mix. We eat them as crispy chicken sandwiches. So good!!
MBG
Cincinnati, Oh
4/6/2022
I've made this many times and it is delicious. Not only is it easier, because of the quantity one prepares, it is worth the little effort and mess. I always have left over panko, but after the first time, I simply use an additional dish for dredging the meat in the panko, and add panko as needed. Thus some of the leftover panko has not been tainted by the meat; I freeze the untainted panko for when I need to bread a small amount of something else. I throw out the leftover panko in the dredging dish. I am planning on using this method for fish today.
Anonymous
Boston, MA
2/12/2022
To LINDIBOGGLE from ON: there is an easy fix to avoid "soggy bottoms". Simply line a rimmed baking sheet with parchment paper for easy cleanup; then place a rack on top of the parchment paper and lay the cutlets on top of the rack. This allows air to circulate while baking and the bottom is nice and crispy when done. (My setup with parchment paper and rack looked just like the recipe photo.) I froze all my cutlets raw, and baked them directly from frozen. Theys turned out perfectly. Love the make-ahead aspect of this recipe, and I've never had a coating cover the meat so evenly and stick so well -- no bald spots!
SeizeTheDay
DeForest WI
1/5/2022
To LINDIBOGGLE from ON: there is an easy fix to avoid "soggy bottoms". Simply line a rimmed baking sheet with parchment paper for easy cleanup; then place a rack on top of the parchment paper and lay the cutlets on top of the rack. This allows air to circulate while baking and the bottom is nice and crispy when done. (My setup with parchment paper and rack looked just like the recipe photo.) I froze all my cutlets raw, and baked them directly from frozen. They turned out perfectly. Love the make-ahead aspect of this recipe, and I've never had a coating stick so well and cover the meat so evenly. No bald spots!
SeizeTheDay
DeForest WI
1/5/2022
Do you really need more than a cup of breadcrumbs for one cutlet?
Anonymous
7/18/2021
These are easy and terrific! I spent a little time in the kitchen making a couple of batches to freeze and I was so happy I did. They are great for a last minute dinner and I have used them for crispy chicken sandwiches with crispy lettuce, red onion and an herby mayo on toasted rolls. My grandchildren, 5 and 7 love these.
robynruffi
High Point , NC
3/9/2021
😋👍Easy to make, delicious!
rayatouille
California
1/21/2021
Absolutely changed my life as far as chicken cutlets is concerned!!...family and friends are always asking me to make cutlets and now I don’t have to destroy my kitchen and they’re done in a third of the time!
acardarelli918710
Rochester, NY
1/3/2021
