![]() 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. Or, a tray of garlic roasted Italian vegetables, such as mushrooms, fennel, and bell pepper would be a delight as a partner for this dish!īaked Chicken Cutlets are a very versatile dish to be enjoyed in many different ways.Whisk egg yolks, mayonnaise, and salt in a large bowl until smooth. How about adding some freshly made flatbread to your salad as a side for these Baked Chicken Cutlets?Ī simple, buttered baked potato would be a tasty side. You could add a side dish of sweet potato fries, sprinkled with sea salt and fresh rosemary.Ĭauliflower rice with chopped veggies is a tasty side dish that would work well with these cutlets.īuttery and herb-coated new potatoes would be a super addition to the plate!Ī zoodle salad with cherry tomatoes, cucumber, and a drizzle of deep and peppery extra-virgin olive oil would make this an elegant entertaining dish. The Baked Chicken Cutlets go with so many side dishes!Ī fresh green salad would make a light summer lunch that would be delicious eaten al fresco! What Should You Serve Oven Baked Chicken Cutlets With? Salt and black pepper – Sea salt and freshly ground black pepper is best. Paprika – Just the regular one needs to be used here, no need for the smoked variety. Garlic powder – This intense garlic flavor shouldn’t be left out and will bring the family into the kitchen, to see what’s cooking in the oven!ĭried thyme – Find a good quality dried herb as it really makes a difference to the intensity.ĭried oregano – Dried herbs are a great standby, but fresh herbs will help add a milder taste so you could always switch with a fresh herb if you like. Italian seasoning – For an authentic addition to your Baked Chicken Cutlets, an Italian Seasoning to boost the other herbs will take your crumb coating to a new level! You could omit this though and just increase the other herbs a little. You could switch this with pecorino, or another grated hard cheese could also be used instead. Parmesan cheese – Freshly grated is always the best option. Bread crumbs – You could use homemade breadcrumbs if you like, or you can use the super crispy panko breadcrumbs, both would work well.
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