Chicken cutlets in bulk one pan

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sky

Fri, May 03 2019, 6:29 am

Is there a recipe where you can make lots of chicken cutlets in a single pan in the oven. And it tastes good. And doesn’t dry out easily.

I have a recipe I make but I don’t know if it will work with multiple layers in one plan.

I’m looking for something tried.

Thanks

ra_mom

Fri, May 03 2019, 6:32 am

They need room to breathe or else they will steam.

ra_mom

Fri, May 03 2019, 6:34 am

See if you can get a hold of the simcha heimish cookbook for bulk recipes. Maybe they have something. OOTBubby has that recipe book, myabe PM her and ask if she knows of something off hand that is quick and easy even if not in one pan.

sky

Fri, May 03 2019, 6:56 am

That is a good idea. I have it so I’ll check. But I don’t remember any ideas to take up less room. Trying to save room in an oven.

ra_mom

Fri, May 03 2019, 7:02 am

If you use full breasts - not pounded or cut thin, and you're not looking for a breaded recipe just chicken breasts that can be sliced, you can stack them and stick in a leave in meat thermometer and make on high until they reach the right internal temperature. You won't be able to figure out the right amount ot time without it because they'll be stuffed and cooking time is different that way.

sky

Fri, May 03 2019, 7:23 am

I can cook in advance any way. But to reheat I have little space.

ra_mom

Fri, May 03 2019, 7:45 am

sky wrote:

I can cook in advance any way. But to reheat I have little space.

You can totally stack with parchment paper layers in between when reheating!

OOTBubby

Fri, May 03 2019, 9:49 am

I have a recipe (with sauce) that can be made in advance in one layer and then stacked for reheating. Let me know if you want it.

sky

Fri, May 03 2019, 10:28 am

OOTBubby wrote:

I have a recipe (with sauce) that can be made in advance in one layer and then stacked for reheating. Let me know if you want it.

Yes that sounds great. Thank you.

MiriFr

Fri, May 03 2019, 10:35 am

You can make on cookie sheet so that they have room!

OOTBubby

Fri, May 03 2019, 10:38 am

sky wrote:

Yes that sounds great. Thank you.

Chicken Schnitzel in Apricot Sauce

5 pieces chicken cutlet (5 half breasts)
flour
egg, beaten
cornflake crumbs
onion powder
garlic powder
1 onion, diced
1 colored pepper, diced
4 ounce can of sliced mushrooms
10 ounce jar apricot jelly
½ cup ketchup
1½ tablespoons brown sugar

Preheat oven to 400 degrees.

Dip cutlets into flour, then into egg (seasoned with seasonings to taste), then into cornflake crumbs. Place into pan well greased with Pam in single layer, not crowded. Spray each piece with more Pam. Bake at 400 degrees for 10 minutes.

Lower oven to 325 degrees.

Make sauce. Sauté vegetables in a very small amount of oil. Add jelly, ketchup and brown sugar. Cook until jelly is melted. Pour over pre-baked cutlets and bake for another 40 minutes (uncovered) at 325 degrees. Once finished, it may be combined into several layers in one pan and fronzen and/or reheated that way.

sky

Fri, May 03 2019, 10:48 am

OOTBubby wrote:

Thank you. Do you use anything to seperate the chicken in the pan.

OOTBubby

Fri, May 03 2019, 10:54 am

sky wrote:

Thank you. Do you use anything to seperate the chicken in the pan.

No, just pile it in layers.

sky

Fri, May 03 2019, 11:05 am

OOTBubby wrote:

No, just pile it in layers.

Thank you

Fave

Fri, May 03 2019, 2:28 pm

I do the same recipe, as OOT Buuby, but don’t bread the cutlets. I just dump all cutlets in a bag with 1 cup of flour and shake it well until all pieces are lightly coated.

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