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Active Time
50 minutes
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Total Time
1 hour 10 minutes
This is hands-down the easiest way to make delicious chicken cutlets for your family—no messy dredging or frying required! Stash a big batch in the freezer so they're ready to cook at a moment's notice.
Ingredients
10–12 servings
Step 1
Whisk egg yolks, mayonnaise, and salt in a large bowl until smooth. Add chicken and turn several times with tongs until evenly coated.
Step 2
Heat oil in a large skillet over medium-high until shimmering. 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. Let cool slightly, then stir in mustard powder, if using.
Step 3
使用钳,将肉片煎锅。帕特surrounding toasted panko onto cutlet with one of your hands, pressing firmly to adhere. Turn and repeat on the other side with more breadcrumbs. Lightly shake off excess breadcrumbs. 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). Repeat with remaining cutlets, spacing evenly apart on baking sheet. Discard any remaining panko. At this point, breaded cutlets can be frozen up to 3 months. 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.
Step 4
Preheat oven to 450°F and bake cutlets until cooked through and juices run clear when pierced with a knife, 10–12 minutes. If cutlets are frozen, they will take a little longer, 14–16 minutes. You can also bake chicken 1 or 2 at a time in a toaster oven at 450°F. Bake directly on rack, 12–14 minutes.
Leave a Review
Reviews (35)
Back to TopLove, love, love this method. It really makes weeknight or lazy day meals a breeze. I also use the coating for roasted eggplant slices that I have frozen. I skip ahead to the last step for quick and easy eggplant parm.
Tarina
Frederick, Md
10/11/2022
great
Anonymous
9/7/2022
Am I missing where the recipe says to add other spices, other than mustard?
JayC
Maine
8/26/2022
This is a go-to for our family. My only comment? I would not freeze them raw as recommended, or, if you do, count on cooking them for a lot longer than the recipe indicates. They reheat after cooked very, very well on a cooking stone.
kiersten
Oconomowoc, WI
8/1/2022
Fantastic- so much easier (and neater) than the traditional egg, flour, breadcrumb process. The tips for freezing and cooking AFTER freezing are really appreciated. Great Job!
EJ Sullivan
Mountain City, TN
7/28/2022
I’ve made this recipe more times than I can count. I always make a double batch so I have some handy in the freezer for a quick meal. I’ve also shared this recipe with numerous people and they all rave about how delicious the chicken cutlets are, how easy the recipe is, and the benefit of freezing them. They are just as good from the freezer as fresh. I recommend adding the herbs and spices to the mix. We eat them as crispy chicken sandwiches. So good!!
MBG
Cincinnati, Oh
4/6/2022
I've made this many times and it is delicious. Not only is it easier, because of the quantity one prepares, it is worth the little effort and mess. I always have left over panko, but after the first time, I simply use an additional dish for dredging the meat in the panko, and add panko as needed. Thus some of the leftover panko has not been tainted by the meat; I freeze the untainted panko for when I need to bread a small amount of something else. I throw out the leftover panko in the dredging dish. I am planning on using this method for fish today.
Anonymous
Boston, MA
2/12/2022
To LINDIBOGGLE from ON: there is an easy fix to avoid "soggy bottoms". Simply line a rimmed baking sheet with parchment paper for easy cleanup; then place a rack on top of the parchment paper and lay the cutlets on top of the rack. This allows air to circulate while baking and the bottom is nice and crispy when done. (My setup with parchment paper and rack looked just like the recipe photo.) I froze all my cutlets raw, and baked them directly from frozen. Theys turned out perfectly. Love the make-ahead aspect of this recipe, and I've never had a coating cover the meat so evenly and stick so well -- no bald spots!
SeizeTheDay
DeForest WI
1/5/2022
To LINDIBOGGLE from ON: there is an easy fix to avoid "soggy bottoms". Simply line a rimmed baking sheet with parchment paper for easy cleanup; then place a rack on top of the parchment paper and lay the cutlets on top of the rack. This allows air to circulate while baking and the bottom is nice and crispy when done. (My setup with parchment paper and rack looked just like the recipe photo.) I froze all my cutlets raw, and baked them directly from frozen. They turned out perfectly. Love the make-ahead aspect of this recipe, and I've never had a coating stick so well and cover the meat so evenly. No bald spots!
SeizeTheDay
DeForest WI
1/5/2022
Do you really need more than a cup of breadcrumbs for one cutlet?
Anonymous
7/18/2021
These are easy and terrific! I spent a little time in the kitchen making a couple of batches to freeze and I was so happy I did. They are great for a last minute dinner and I have used them for crispy chicken sandwiches with crispy lettuce, red onion and an herby mayo on toasted rolls. My grandchildren, 5 and 7 love these.
robynruffi
High Point , NC
3/9/2021
Easy to make, delicious!
rayatouille
California
1/21/2021
Absolutely changed my life as far as chicken cutlets is concerned!!...family and friends are always asking me to make cutlets and now I don’t have to destroy my kitchen and they’re done in a third of the time!
acardarelli918710
Rochester, NY
1/3/2021
Used thin-sliced chicken breasts and didn't pound them. I had a lot of extra crumbs even though I coated the pieces generously. Baked at 400 degrees for 20 minutes - turned out just right. Really good! Will make again and try freezing some.
tekstar
Grantham NH
10/2/2020
Easy. Delicious. My husband loved it with mashed potatoes and corn.
Anonymous
6/4/2020
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