Wednesday, May 6, 2015

Make-Ahead Chicken

Crispy fried chicken is super yummy, but heating up a fryer mid-week can be a hot mess! I love the idea of simplifying my weekday cooking routine, so these make-ahead crispy chicken cutlets are perfect. You prep them in advance, then when you're ready, you can pop them in the oven for a health-isn baked chicken dish or quickly whip up something a little fancier like chicken parmesan.

What You'll Need:
10 chicken cutlets
4 cups GF panko-style breadcrumbs
1/4 cup olive oil
1/4 tsp salt
GF flour for dredging
4 eggs, whisked
Parchment Paper

  1. Combine the breadcrumbs with the olive oil and salt. Spread them on a baking sheet and toast at 400 degrees for about 15 minutes. The breadcrumbs should be golden brown. 
  2. Pat the chicken cutlets dry and season with salt and pepper. Dredge them in the flour, then dip them in the egg before coating them with the toasted breadcrumbs. 
  3. Place the coated chicken cutlets onto a piece of parchment and freeze for about 1 hour. 
  4. Wrap the frozen chicken in the parchment and seal it in freezer bags. 
  5. Mid-week, when you're ready for a yummy chicken dish, pull a cutlet or two out of the freezer, throw them on a baking sheet, and bake until cooked through at 400 degrees. Enjoy!

We served ours with a fresh caprese salad this week and it was the perfect weeknight meal! Healthy and quick to prepare, with almost no cleanup.

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