Column: Freeze chicken cutlets for easy weekday meal

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(Photo by Ceci Martinez)

(Photo by Ceci Martinez)

Commentary by Ceci Martinez

I asked my boys to describe their favorite dish: breaded chicken cutlets with caper and lemon sauce. Their reply was: “Awesome!” Set aside this weekend to prep and freeze these chicken cutlets for the busy weekdays.

Note: Chicken can be breaded three months in advance. Place between pieces of freezer paper or waxed paper and freeze in resealable freezer bags. Make sure to push air out of plastic storage

bags. Thaw before continuing.

BREADED CHICKEN CUTLETS WITH CAPER AND LEMON SAUCE

Serves: 4

Ingredients:

1 cup flour

1 tablespoon freshly ground black pepper, plus more for seasoning the chicken

2 eggs, blended in a broad bowl that will accommodate the chicken

1 1/2 to 2 cups panko (Japanese breadcrumbs)

4 boneless, skinless chicken breasts (halves)

salt

2 tablespoons Dijon mustard

1 tablespoon fresh thyme leaves

About 1/3 cup vegetable oil, depending on the size of the pan

Directions:

Put the flour in a plastic bag and add the pepper; shake to distribute flour. Next to this, set the bowl of egg wash. Next to this, set a plate with 1 cup of panko. Put each chicken breast between two sheets of plastic wrap and pound with a meat mallet or a pan until the meat is flat and uniform in thickness, so the thin end doesn’t overcook. Season chicken with salt and pepper. Spread the top of each breast with a couple of teaspoons Dijon, then sprinkle the thyme over each. Gently put two breasts in the bag of flour and flip the bag. Remove them from the bag, shaking off any excess, and place them on a rack or a dish. Repeat with the remaining two breasts. Slip one flour breast into the egg wash and remove it when it is evenly coated, allowing any excess to drip. Press the breast into the panko, flip and press until it is uniformly coated. Repeat with the remaining chicken. Pour oil into a sauté pan large enough to hold the four breasts. Over medium-high, lay the breasts into the pan. Cook on each side till they’re golden brown and cooked through, a few minutes per side. Transfer breasts to a paper towel-lined plate.

CAPER AND LEMON SAUCE

Ingredients:

2/3 tablespoon mayonnaise

1/4 cup whole milk

1/4 capers chopped

1 large lemon zest

1 tablespoon parsley, chopped

1/4 teaspoon salt and pepper

Directions:

Mix all the above ingredients in a bowl. Top chicken cutlets with caper and lemon sauce.


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