Air fryer chicken cutlets are a make-ahead lifeline for busy nights

This meal prep recipe yields crisp yet light, ready-to-cook chicken cutlets that go from freezer to plate in about 15 minutes.

Author of the article:

Washington Post

Sarah Carey

Published Sep 05, 2024  •  7 minute read

Make-Ahead Air Fryer Chicken Cutlets. Photo by Scott Suchman and Lisa Cherkasky /The Washington Post

When my kids were young, I went to great lengths to ensure two things: that they ate well (a.k.a. food cooked by me) and that it didn’t feel like climbing a mountain to make it happen.

To that end, I tried to be very strategic, shopping and prepping on the weekend for the week ahead. To save on lugging, I would have the bulk of my groceries delivered, reserving my shopping efforts for the most important things, such as fruits and vegetables. Once all my food was at home, I would prep it as I was putting it away. This saved on space and ensured that the food was in its most usable form when I wanted to serve it.

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I would clean, cut up and prep vegetables; cook grains; make sauces or hummus; and often, because my family members are chicken cutlet/finger/nugget fans, I would make a big batch of breaded chicken cutlets. If you order the family pack of chicken breasts and make your own cutlets at home, it’s more cost-effective than buying frozen breaded cutlets. Plus, you can vary the flavours, which is exactly the approach I’m sharing in my recipe for Make-Ahead Air Fryer Chicken Cutlets.

Once prepped and frozen, they take about 12 minutes in your air fryer (or a hot oven) before they are ready to eat. Now that my kids are older, they love having the cutlets in the freezer for quick after-work dinners that they can make themselves.

To make breaded cutlets, I was taught to utilize a three-step process: 1) Dip in flour, to ensure your cutlets are dry and will allow the egg to stick. 2) Dip in egg. This creates the glue that allows the crumbs to stick. 3) Coat in breadcrumbs. I like panko, as it creates a light and crisp crust. Crushing a few handfuls of the panko results in more even coverage, as the larger crumbs can sometimes cause more sparse coverage. My other extra tip: Toast the panko in the oven. You don’t have to do this step, but I find that if you don’t, you won’t have a golden cutlet. And no one likes an insipid-looking cutlet, right?

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After much testing, I decided to skip the flour for this recipe. Why? I find that if you dry the cutlets thoroughly, the addition of mayonnaise helps the egg stick so well that the flour isn’t needed. I don’t think anyone will complain about eliminating a dish in the breading station. It certainly makes it feel less overwhelming, leaving you with fewer dishes to clean. (That’s important to me, as I don’t have a dishwasher.) Moreover, the additional fat from the mayo helps the crumbs brown. Mayo is seasoned really nicely, too, so it also adds flavour.

For more punch, I like to make a dipping sauce for my cutlets: Combine equal parts ketchup and mayonnaise, then season with your choice of sriracha, sambal oelek or Tabasco sauce. I have another dipping sauce I like to call “easy ranch”: Mix 1/4 cup mayonnaise into 1/2 cup Greek-style yogurt. Add 1/4 teaspoon each of dried dill, dried oregano and garlic powder, then season with salt, pepper and lemon juice.

How to serve them? For something light, I like a crunchy green salad dressed with a bright lemon vinaigrette. Or spread a spoonful of your favourite marinara over them and melt mozzarella on top for a quick chicken parm (which I like to eat as a hero on a crunchy semolina roll). Try cutting the cooked cutlets into strips, then serve with your preferred dipping sauce or folded into a charred tortilla with shredded cabbage, salsa and grated cheese. Whichever way you choose, you will love the light, crisp crust and the convenience of these freezer chicken cutlets.

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The breading process for Make-Ahead Air Fryer Chicken Cutlets. Photo by Scott Suchman and Lisa Cherkasky /The Washington Post

Make-Ahead Air Fryer Chicken Cutlets

6 servings (makes 6 cutlets)

Active time: 1 hour 15 mins; Total time: 3 hours 15 mins, including freezing time

This meal prep recipe yields crisp yet light, ready-to-cook chicken cutlets that go from freezer to plate in about 15 minutes. Keep the seasoning in the breading simple (salt and pepper only), or amp up the flavour with one of the blends suggested in Variations, below. For eating on its own, the parmesan version shines with its nutty, salty notes. For chicken parmesan, try the Italian seasoning, or pair the sesame seed variation with a side of lemony arugula salad. Whichever way you go, a stash of these cutlets in your freezer will feel like money in the bank.

If you’d like a larger batch, this recipe doubles easily.

Make ahead: Freeze the prepared but uncooked cutlets for up to 1 month in an airtight container or zip-top bag.

Storage: Refrigerate the cooked cutlets for up to 4 days.

INGREDIENTS

3 cups (10 1/2 ounces) panko

1/4 cup olive or vegetable oil

1/2 teaspoon fine salt, plus more as needed

1/2 teaspoon freshly ground black pepper, plus more as needed

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2 large eggs, lightly beaten

1/4 cup mayonnaise

6 chicken cutlets (about 1 3/4 pounds total)

Nonstick cooking spray

STEPS

Position a rack in the middle of the oven and preheat to 375 degrees. In a large bowl, use your hands to toss together the panko, oil, salt and pepper, crushing a few handfuls as you go, until well combined. Transfer to a large sheet pan. Bake for 10 to 12 minutes, or until evenly light golden brown, stirring twice. Let cool completely. If using any of the seasonings from the Variations, below, stir them in now. (If you prefer, transfer the panko mixture to a pie plate or shallow bowl for breading.)

In a pie plate or shallow bowl, whisk together the eggs, mayonnaise, and a large pinch each of salt and pepper. Line a large sheet pan with parchment paper and set it near your work space.

Thoroughly pat the chicken cutlets dry, and season lightly with salt and pepper. Working with one cutlet at a time, dip each in the egg mixture, allowing excess to drip back into the dish. Then coat in the panko, gently pressing to adhere. (One option: Place a cutlet on the panko, then pile the breadcrumbs on top and pat. Flip the cutlet and do the same thing on the second side.) Try to use one hand for the egg mixture and another for the panko mixture to keep things neat. As each cutlet is coated, transfer to the prepared sheet pan; if you need to have more than one layer, separate the layers with additional pieces of parchment. (You may wish to loosely cover the top layer with another piece of parchment or foil to prevent other food from touching the uncooked chicken.) Place the sheet pan in the freezer for 2 hours, or until solid, then transfer the cutlets to a zip-top bag or airtight container and freeze until needed. (Alternatively, you can cook the cutlets right away without freezing.)

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To cook the cutlets, set the air fryer to 400 degrees on the air fry setting, and preheat for 5 minutes or until the appliance signals it’s ready. Remove as many cutlets as desired from the freezer and lightly coat all over with cooking spray. Working in batches if necessary, transfer the chicken to the basket and air fry for 12 to 15 minutes, or until cooked through and the internal temperature of the center of the cutlets registers 165 degrees, flipping halfway through. (If the cutlets are not frozen, they should take 8 to 10 minutes.) Serve warm.

Substitutions: Gluten-free? >> Use gluten-free panko. Pressed for time? >> Skip toasting the panko (the cooked cutlets will be less golden). Dislike mayo? >> Leave it out, though it contributes to browning and helps hold onto the panko.

Variations: To make these in a conventional oven, place the chicken on a wire rack set in a large sheet pan and bake at 450 degrees for 12 to 15 minutes, or until cooked through and the internal temperature of the center of the cutlets registers 165 degrees. For an Italian seasoning: Stir 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, 1/2 teaspoon dried thyme leaves and 1/2 teaspoon dried rosemary (crumbled) into the toasted panko mixture. Or use 4 teaspoons store-bought Italian seasoning blend. For a sesame seed seasoning: Stir 1/4 cup white sesame seeds and 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme leaves into the toasted panko mixture. For a parmesan seasoning: Stir 1/2 cup finely grated parmesan cheese and 1 teaspoon finely grated lemon zest into the toasted panko mixture.

Nutrition per cutlet: 440 calories, 33g carbohydrates, 147mg cholesterol, 16g fat, 1g fiber, 36g protein, 3g saturated fat, 328mg sodium, 0g sugar

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From food writer Sarah Carey.

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