Make-Ahead Chicken Cutlets This is the best weeknight idea ever!!! On a weekend when you have 'time' (something we can all use more of, I know), bread your cutlets. I buy 3 pounds of thin and pounded cutlets and bread them all. Then I flash freeze them on a cookie sheet for about 45 mins. Once solid, place them in freezer ziplocs and store in the freezer. During the busy week, just cook them straight from freezer to pan. They are thin so they cook up in no time! No defrosting in the morning…
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