Make-ahead crispy chicken cutlets for easy weeknight meals

Ingredients for Make-ahead crispy chicken cutlets

• 2 large egg yolks

• 120 ml mayonnaise

• 10 ml kosher salt

• 1,800 g skinless, boneless chicken cutlets, pounded to 0.5 cm thick (for smaller pieces, quarter cutlet before pounding)

• 180 ml extra-virgin olive oil

• 180 g panko (Japanese breadcrumbs)

• 30 g mustard powder

• garlic powder

• finely grated parmesan cheese

• dried herbs (optional)

How to make Make-ahead crispy chicken cutlets

1. Whisk the egg yolks, mayonnaise, and salt in a large bowl until smooth. Add the chicken and turn several times with tongs until evenly coated.

2. Heat oil in a large frying pan over medium-high heat until shimmering. Add the panko and cook, stirring constantly with a wooden spoon, ensuring to scrape the edges to incorporate darker breadcrumbs, until golden brown, about 5 minutes. Allow to cool slightly, then stir in the mustard powder, if using.

3. Using tongs, place a cutlet in the frying pan. Pat the surrounding toasted panko onto the cutlet with one hand, pressing firmly to adhere. Turn the cutlet and repeat on the other side with more breadcrumbs. Lightly shake off any excess breadcrumbs. Transfer to a wire rack set inside a rimmed baking tray (if preparing in advance for freezing, skip the wire rack and place directly on the baking tray).

4. Repeat with the remaining cutlets, spacing them evenly apart on the baking tray. Discard any remaining panko. At this stage, the breaded cutlets can be frozen for up to 3 months. Freeze the chicken on the baking tray until firm, about 1 hour, then transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between the cutlets.

5. Preheat the oven to 230°C (fan 210°C) and bake the cutlets until cooked through and the juices run clear when pierced with a knife, for 10–12 minutes. If baking from frozen, they will take a little longer, about 14–16 minutes. You can also bake 1 or 2 cutlets at a time in a toaster oven at 230°C (fan 210°C). Bake directly on the rack for 12–14 minutes.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.