Make‑Ahead, Storage & Serving
Make‑ahead: The chicken can be sliced, pounded, and breaded in advance. Arrange the breaded cutlets in a single layer, cover, and refrigerate; cook just before serving so the crust stays crisp.
Storage: Refrigerate leftover cutlets covered. For best texture, reheat in a skillet with a light film of oil over medium heat until the exterior re‑crispens and the center is hot.
Serving ideas: Plate the cutlets whole or slice into strips for easy sharing. They pair well with simple salads, roasted vegetables, or buttery noodles—anything that complements a crunchy, savory main.
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