Skip to Content
Menu

Make-Ahead Crispy Chicken Cutlets

  • Save Recipe
  • Prep 20 min
  • Total 40 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Get ready to stock your freezer with the easiest, most versatile meal ingredient that’s ever made dinner delicious. These panko-crusted chicken breasts go from frozen to cooked and crispy in about 15 minutes. Use them just about any way you can dream up, from chicken Parmesan to hearty sandwiches to a ramen topper—or just on their own, with a bright squeeze of lemon juice.
By Betty Crocker Kitchens
Updated Jul 24, 2018
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 1/4 cup olive oil
  • 2 cups Progresso™ plain panko crispy bread crumbs
  • 6 boneless skinless chicken breasts (about 1 3/4 lb)
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon pepper
  • 1/3 cup Gold Medal™ all-purpose flour
  • 2 eggs, beaten
  • 2 tablespoons water
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 450°F. Spray large rimmed cookie sheet with cooking spray.
  • 2
    In 12-inch skillet, heat oil over medium-high heat. Add bread crumbs; cook 4 to 5 minutes, stirring frequently, until golden brown. Transfer to shallow bowl.
  • 3
    Between 2 pieces of plastic wrap, place each chicken breast; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season chicken breasts with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
  • 4
    In shallow pan, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. In shallow bowl, mix eggs and water with whisk. Coat both sides of chicken with flour mixture. Dip chicken into beaten eggs; turn to coat. Dredge in browned bread crumbs, coating completely. If there are any bread crumbs left in bowl, pat them on top of chicken breasts to cover any bare spots.
  • 5
    Place chicken breasts on cookie sheet. Bake 13 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • 6
    To freeze: Arrange unbaked breaded chicken breasts on two large cookie sheets. Cover loosely with plastic wrap; freeze 3 to 4 hours or until frozen solid. Wrap each breast in plastic wrap, and store together in 2-quart freezer bag up to 1 month. To bake: Heat oven to 450°F. Place desired number of frozen breaded chicken breasts in 1 layer on cookie sheet. Bake 20 minutes. Turn over; bake 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Tips from the Betty Crocker Kitchens

  • tip 1
    Chicken breasts come in varying sizes, even within the same package. Cut any extra-large breasts in half. This would then count as two.
  • tip 2
    Browning the bread crumbs before using them to bread the chicken makes them extra crispy and ensures even browning.

Nutrition

420 Calories, 17g Total Fat, 36g Protein, 32g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
150
Total Fat
17g
25%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
145mg
48%
Sodium
660mg
28%
Potassium
270mg
8%
Total Carbohydrate
32g
11%
Dietary Fiber
0g
0%
Sugars
2g
Protein
36g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved