We suggest making a double batch of the crispy chicken cutlets in this recipe. You can either cook them all Sunday, or once breaded, freeze between sheets of wax paper for up to 3 months. When ready to use, thaw in the fridge overnight before pan frying. Check out Teri on FeedfeedTV sharing her tips for the perfect Chicken Piccata here
. Serve the chicken with rice and your choice of a green vegetable and make extra as you'll use the leftovers for dinner tomorrow. GET 50+ CHICKEN RECIPES > Feedfeed Tip
Nothing beats a crispy pan-fried chicken cutlet, but if you'd rather bake the cutlets, that works too! When we make baked chicken cutlets, we like to toast the breadcrumbs and parmesan cheese in the oven first with a bit of olive oil so the coating has that nice golden brown color. Then, bread the chicken using the standard breading procedure (dust with flour, dip in egg wash, coat in crumbs) and place on a sheet pan lined with a baking rack. Bake the cutlets for about 15 minutes, flipping halfway through.