I keep a bag of these in my freezer at all times. Martha Stewart’s Breaded Chicken Cutlets are baked, not fried, and the trick is toasting the panko first so the coating comes out golden and crunchy straight from the oven in 15 minutes flat.
This is not a fancy recipe. This is a Tuesday night, nothing is thawed, kids are hungry kind of recipe. You make a big batch of Martha Stewart baked chicken cutlets on the weekend, freeze them, and pull out however many you need on any given weeknight. It has saved me more times than I can count.
Try More Chicken Recipes:
Why You Will Love These Chicken Cutlets:
- They go from freezer to plate in 15 minutes: No thawing. Just pull them out, put them on a rack, and bake at 450 degrees. That is it.
- Pre-toasted panko is the whole secret: You toast the breadcrumbs first so they are already golden before the chicken ever goes in the oven. That is why they come out crunchy instead of pale and soft like every other baked cutlet I have tried.
- One batch lasts a month: Ten cutlets, frozen with parchment between them, sealed in a bag. I grab two or three at a time and the rest stay good for weeks.
Breaded Chicken Cutlets Ingredients
- 4 cups plain panko (Japanese breadcrumbs)
- 1/4 cup extra-virgin olive oil
- 1 teaspoon coarse salt
- Coarse salt and pepper
- 4 large eggs
- 2 pounds chicken cutlets (about 10)
- 1/3 cup all-purpose flour
How To Make Martha Stewart Breaded Chicken Cutlets
- Toast the panko: Set the oven to 400 degrees. Toss the panko with the olive oil and 1 teaspoon of salt on a rimmed baking sheet. Bake for about 15 minutes, stirring twice, until deep golden brown. Let it cool completely, then crush a few handfuls by hand so the crumbs stick better.
- Coat the cutlets: Whisk the eggs in a bowl. Pat the cutlets dry and season with salt and pepper. Dredge each one in flour, shake off the extra, dip in egg, then press into the toasted panko on all sides.
- Freeze: Lay the coated cutlets on a baking sheet with parchment between each layer. Freeze for at least 2 hours, then move them to resealable bags. They keep for up to 1 month.
- Bake when ready: Put the cutlets on a wire rack over a baking sheet. Bake at 450 degrees, flipping once, for 12 to 15 minutes from frozen. If they are not frozen, 8 to 10 minutes.
Recipe Tips
- Watch the panko closely while it toasts: It goes from golden to burnt fast. I stir it at the 7 and 12 minute marks and pull it a minute early if it is already dark. You can always toast more but you cannot un-burn it.
- Pound the cutlets even: If they are different thicknesses the thin parts overcook while the thick parts stay raw. I pound everything to about a quarter inch before coating. It takes two minutes and it fixes the biggest problem people have with this recipe.
- Use a wire rack when you bake: Without the rack the bottom steams against the pan and the coating goes soft on one side. The rack lets air hit the cutlet from every angle and both sides come out crunchy.
What I Add To The Panko
The original panko is just breadcrumbs, oil, and salt. It works but it is a little plain on its own. I started mixing in a quarter cup of grated Parmesan and a teaspoon of dried herbs after the panko cools. It is a small change but it makes the cutlets taste like something you would actually want to eat by themselves, not just as a vehicle for ketchup.
I have also done garlic powder and smoked paprika when I want them to lean a little more savory. The point is the toasted panko is a blank canvas. Season it however you want before you start coating.
What Goes Well With These Cutlets
Most nights I just put them on a plate with whatever is fast. Scalloped potatoes if I planned ahead, or honestly just a bag of salad with some dressing. These are not a fancy dinner, they are a solve-the-problem dinner.
When I have a little more time I do corn souffle or slice the cutlets over spaghetti with marinara and call it a cheap chicken parm. A side of quick bread is good too if you want something warm on the table.
How To Store Leftovers
If they are already cooked, fridge for 3 days. But honestly the better move is to keep them frozen raw and just bake what you need. That way you always have fresh ones instead of reheating old ones.
If you do reheat, use a toaster oven at 375 for a few minutes. The microwave makes the coating go rubbery and then you wonder why you bothered making them from scratch in the first place.
FAQs
- Can I make these with chicken breast I cut myself? Yes and it is cheaper. Buy boneless skinless breasts and slice them horizontally into thin cutlets, about a quarter inch thick. I do this with Costco chicken all the time and it works perfectly.
- Why are my cutlets coming out dry? They are probably too thick or baking too long. A quarter inch cutlet at 450 degrees is done in 12 to 15 minutes from frozen. If yours are thicker, pound them thinner next time. I also find that the wire rack helps because the heat circulates evenly and nothing overcooks on one side.
- Do I have to freeze them first? No. You can coat them and bake right away at 450 degrees for 8 to 10 minutes. But the whole point of this recipe is the freezer angle. Make ten, eat two tonight, freeze the rest for later.
More Chicken Recipes:
Nutrition Facts
(1 serving, serves 5)
- Calories: 490
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 185mg
- Sodium: 550mg
- Total Carbohydrates: 25g
- Protein: 52g
Martha Stewart Breaded Chicken Cutlets Recipe
Description
I keep a bag of these in my freezer at all times. Martha Stewart’s Breaded Chicken Cutlets are baked, not fried, and the trick is toasting the panko first so the coating comes out golden and crunchy straight from the oven in 15 minutes flat.
This is not a fancy recipe. This is a Tuesday night, nothing is thawed, kids are hungry kind of recipe. You make a big batch of Martha Stewart baked chicken cutlets on the weekend, freeze them, and pull out however many you need on any given weeknight. It has saved me more times than I can count.
Ingredients
Instructions
- Toast the panko: Set the oven to 400 degrees. Toss the panko with the olive oil and 1 teaspoon of salt on a rimmed baking sheet. Bake for about 15 minutes, stirring twice, until deep golden brown. Let it cool completely, then crush a few handfuls by hand so the crumbs stick better.
- Coat the cutlets: Whisk the eggs in a bowl. Pat the cutlets dry and season with salt and pepper. Dredge each one in flour, shake off the extra, dip in egg, then press into the toasted panko on all sides.
- Freeze: Lay the coated cutlets on a baking sheet with parchment between each layer. Freeze for at least 2 hours, then move them to resealable bags. They keep for up to 1 month.
- Bake when ready: Put the cutlets on a wire rack over a baking sheet. Bake at 450 degrees, flipping once, for 12 to 15 minutes from frozen. If they are not frozen, 8 to 10 minutes.
Notes
- Watch the panko closely while it toasts: It goes from golden to burnt fast. I stir it at the 7 and 12 minute marks and pull it a minute early if it is already dark.
- Pound the cutlets even: If they are different thicknesses the thin parts overcook while the thick parts stay raw. Pound everything to about a quarter inch before coating.
- Use a wire rack when you bake: Without the rack the bottom steams against the pan and the coating goes soft on one side. The rack lets air hit the cutlet from every angle.