Preparation
CROWD-PLEASER
Everyone – kids and adults alike – loves breaded cutlets. Since these are baked, they’re lower in fat and much less messy than pan-fried versions.
IT’S IN THE BAG
Make plenty – doubling or tripling the recipe as desired – and store them in stacks in the freezer. Then cook as many as needed.
WEEKNIGHT EASE
These cutlets let you prepare a more complicated dish – like chicken Parmesan – in well under an hour.
The cutlets bake so quickly that the breading doesn’t have a lot of time to brown. Pretoasting the panko assures a golden color and delightful crunch.
We baked the cutlets on a wire rack set on a rimmed baking sheet, to allow air to circulate under them. If your oven has a convection setting, use it – that also will add crispiness.
Use your cutlets for Chicken Parmesan or in the Don’t Miss recipes, above right.
