In search of the perfect chicken cutlet recipe

kenz

Sun, Mar 17 2024, 6:01 pm

amother Oxfordblue wrote:

What about a sweet and sour sauce? The sauce will keep it from drying out.

Yes, I actually bought a jar today as a backup but I would like to offer something a little more creative than just duck sauce if I can. Definitely a good thing to have in reserve though.

lamplighter

Sun, Mar 17 2024, 6:09 pm

Prep in advance:
Flour cutlets optional,
Otherwise just season with salt pepper and garlic powder.
Saute onions, peppers, mushrooms let cool if not cooking immediately.
Mix:
3/4 cup apricot jam
1 cup ketchup
2/3 cup duck sauce
Salt, pepper, garlic

Pour cooled veggies over cutlets and then sauce over the top. Put in the fridge.
Bake covered on Sunday for 40 min.

amother

Jean

Sun, Mar 17 2024, 6:10 pm

lamplighter wrote:

Whole cutlets or pieces?

chestnut

Sun, Mar 17 2024, 6:15 pm

mommy100 wrote:

Dinner done cook book has a great recipe for marinated grilled cutlets I always bake them so they come out great as well

At what temperature and for how long? Covered or not?

latte

Sun, Mar 17 2024, 6:34 pm

kenz wrote:

Thank you! It’s actually quite similar to the previous recipe.

Yeah... We cross posted. I guess something like this is the way to go...

naomi2

Sun, Mar 17 2024, 8:52 pm

Peas love n carrots has a delicious recipe for pepper chicken that can be reheated

kenz

Sun, Mar 17 2024, 9:01 pm

Thanks everyone, lots of good ones to try. More suggestions still welcome!

mushkamothers

Sun, Mar 17 2024, 9:29 pm

I have the answer!!!
Herb cutlets.
Marinate in an herb pesto. Can do days in advance
Cook 400 for like 12 minutes.
Slice onto strips. I served on charcuterie board shab day and it was still moist (sliced on Friday)

Layokee

Sun, Mar 17 2024, 9:45 pm

You can bread cutlets in advance and prepare them on a baking sheet and oven fry it fresh
Basically pour oil on the cookie sheet . Turn the cutlets over so that both sides are covered in oil.
Bake on 425 for 20 mins.

spelt

Sun, Mar 17 2024, 11:53 pm

https://www.kosher.com/recipe/.....tlets

I made these and froze them!

mommy100

Mon, Mar 18 2024, 8:47 am

kenz wrote:

I will check it out. Does it have baking directions too, or you just wing it? (cringe, I know!😆)

It has directions it’s on page 82

kenz

Mon, Mar 18 2024, 10:39 am

mushkamothers wrote:

Thanks! So you don’t reheat?
Do you have a good pesto recipe?

kenz

Mon, Mar 18 2024, 10:39 am

mommy100 wrote:

It has directions it’s on page 82

Great, thanks!

kenz

Mon, Mar 18 2024, 10:40 am

spelt wrote:

https://www.kosher.com/recipe/sweet-and-sour-oven-baked-chicken-cutlets

I made these and froze them!

Thank you!

kenz

Mon, Mar 18 2024, 10:41 am

Layokee wrote:

Thanks, I prefer not to bread and fry, even in the oven, but if all else fails…

amother

Hosta

Mon, Mar 18 2024, 12:36 pm

I've made cutlets and frozen, reheated and it was delicious. The trick is the bake just until cooked - 165 internal temp and don't heat it up for too long the day of - just until heated through.

Some ideas: chicken marsala: dredge in seasoned flour, make a sauce on stovetop of sauted onions and mushrooms, pour over chicken and bake till cooked.

Easier: chicken marinated in mayo, honey, mustard and coated in bought pretzel crumbs. bake uncovered till just cooked.

I've done both of these for YT in advance and came out great.

kenz

Mon, Mar 18 2024, 12:38 pm

amother Hosta wrote:

Thanks!

lamplighter

Mon, Mar 18 2024, 1:05 pm

amother Jean wrote:

Whole cutlets or pieces?

Either works, I've done it both ways.

amother

Feverfew

Mon, Mar 18 2024, 2:27 pm

naomi2 wrote:

Peas love n carrots has a delicious recipe for pepper chicken that can be reheated

Pepper as in the vegetable or as in black pepper?