MAKE-AHEAD BREADED CHICKEN CUTLETS

This recipe makes a good heat-it-and-eat-it meal. It is meant to be made and frozen for future use and convenience. Recipe is from Martha Stewart Living magazine.

4 cups plain panko breadcrumbs
1/4 cup extra-virgin olive oil
1 tsp. coarse salt
4 large eggs
2 pounds chicken cutlets (about 10)
Salt and pepper
1/3 cup all-purpose flour

Preheat oven to 400 degrees. Toss panko, olive oil, and coarse salt on a rimmed baking sheet. Bake, stirring twice, until deep golden brown, about 15 minutes. Let cool completely and then crush a few handfuls, to help crumbs adhere to chicken in next step.

Whisk eggs in a bowl. Pat dry chicken cutlets and season with salt and pepper. Dredge in flour, tapping off excess. Dip in eggs; coat with panko, patting to adhere. Lay cutlets in layers on a baking sheet, with parchment paper in between each layer. Freeze two hours, then transfer to resealable plastic bags and return to freezer. Best if used within 1 month.

To bake: Arrange on a wire rack set on a rimmed baking sheet. Bake at 450 degrees, flipping once, until cooked through, 12 to 15 minutes. If cutlets are not frozen, bake 8 to 10 minutes.

Ways to serve:
- Plain with dipping sauce of choice

- Chicken parmesan (Bake cutlets, top with marinara and mozzarella, put under broiler in oven until bubbly.)

- Chicken Milanese (Bake cutlets. Toss arugula greens with lemon juice, extra-virgin olive oil, coarse salt, and pepper. Top baked cutlets with salad and Parmesan shavings and serve with lemon wedges on the side.)

- Chicken tacos (Slice baked cutlets into strips and layer onto toasted tortillas with avocado, pico de gallo, sour cream, etc.)

- Chicken sandwich (Top baked cutlets with slice of cheese and melt under broiler. Serve on buns with mayo, bacon, lettuce, tomato, etc.)