Perdue breaded chicken cutlets are a quick and easy dinner option that can be prepared in just a few simple steps. With minimal prep time required, these breaded cutlets make for a delicious weekday meal. Follow this guide to learn how to perfectly cook Perdue breaded chicken cutlets from start to finish.
Ingredients
To cook Perdue breaded chicken cutlets, you will need:
- Perdue breaded chicken cutlets (frozen or thawed)
- Cooking oil spray or olive oil
- Seasonings of choice (salt, pepper, garlic powder, etc.)
Thawing the Chicken
If using frozen Perdue breaded chicken cutlets, be sure to thaw them completely before cooking. There are a few safe methods for thawing:
- Refrigerator thawing: Place frozen cutlets in the refrigerator for 24-36 hours until completely thawed.
- Cold water thawing: Submerge sealed cutlet package in cold water, changing water every 30 minutes until thawed. Thaw time is approximately 1-2 hours.
- Microwave thawing: Use the defrost setting to safely thaw cutlets, around 3-5 minutes per cutlet.
Preheating the Oven
Preheat your oven to 400°F. Use the convection setting if available, as this promotes even browning and cooking of the breaded exterior.
Preparing the Baking Sheet
Line a rimmed baking sheet with aluminum foil or parchment paper. Lightly coat with cooking oil spray or brush with olive oil to prevent sticking.
Seasoning the Chicken
Season both sides of the chicken cutlets with desired spices and herbs. Salt, pepper, garlic powder, paprika, Italian seasoning, and poultry seasoning all pair well with chicken. Apply seasoning generously to add flavor.
Arranging on the Baking Sheet
Place cutlets on the prepared baking sheet without overlapping. Leave at least 1 inch between each cutlet to allow air circulation while cooking.
Baking Time and Temperature
Bake the breaded chicken cutlets at 400°F for 12-15 minutes. The internal temperature should reach 165°F when fully cooked. The cutlets should be golden brown and crispy when finished.
Flipping Halfway Through
For evenly golden and crisp cutlets, flip each cutlet over halfway during baking. Use tongs or a spatula to carefully flip each cutlet. Continue baking for the remaining time.
Allowing to Rest
Once baked, remove the pan from the oven and allow the cutlets to rest for 5 minutes before serving. This helps lock in the juices for tender, flavorful chicken.
Serving Suggestions
Perdue breaded chicken cutlets pair well with a variety of sides and sauces. Consider serving with:
- Rice or roasted potatoes
- Steamed or roasted vegetables
- Green salad
- Dinner rolls or biscuits
- Dipping sauces like barbecue, ranch, honey mustard or buffalo sauce
Storage
Properly stored, cooked Perdue chicken cutlets will last 3-4 days refrigerated. To store:
- Allow cutlets to cool completely, then place in an airtight container.
- Refrigerate for up to 4 days.
- Reheat leftover cutlets in a 400°F oven until heated through, about 5 minutes per side.
Freezing Instructions
To freeze cooked Perdue chicken for longer term storage:
- Cool cutlets completely, then place in freezer bags or airtight containers with excess air removed.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Should I thaw the cutlets before cooking?
Yes, it is important to thaw frozen breaded chicken cutlets completely before baking to ensure even cooking. Partially frozen chicken may not cook through properly.
What temperature should Perdue chicken cutlets reach when cooked?
Cook cutlets until the internal temperature reaches 165°F. This ensures any harmful bacteria are killed and the chicken is safe to eat.
Can I cook frozen Perdue chicken cutlets without thawing?
It is not recommended. Frozen cutlets will require significantly longer cook times, leading to overcooked exterior and undercooked interior. Always thaw frozen breaded chicken before baking.
Should I brine the chicken cutlets before cooking?
Brining is not necessary but can help keep the cutlets juicy and flavorful. Soak cutlets in a saltwater brine for 30 minutes-1 hour before cooking if desired.
What if my cutlets aren’t crispy after baking?
Increase oven temperature to 425°F and bake a few minutes longer. Broil for 1-2 minutes at the end to crisp the coating. Avoid overcrowding the pan which steams rather than crisps.
Nutrition Information
Here is the nutrition information for a 5oz Perdue breaded chicken cutlet, cooked (values are approximate):
| Calories | 220 |
|---|---|
| Fat | 11g |
| Carbohydrates | 10g |
| Protein | 24g |
Cooking Substitutions
Don’t have Perdue chicken cutlets on hand? Here are some substitute options:
| Instead of Perdue cutlets | Use |
|---|---|
| Boneless, skinless chicken breasts | Cut breasts in half widthwise, pound to even thickness |
| Boneless skinless chicken thighs | Trim excess fat, pound to even thickness |
| Pork cutlets or chops | Trim excess fat, pound to even thickness |
Follow the same preparation, cooking instructions, and cook times when substituting alternate proteins. Adjust seasonings to complement the substituted ingredient.
Conclusion
With these simple steps, you can enjoy mouthwatering Perdue breaded chicken cutlets any night of the week. Crispy, golden brown, and full of flavor, this easy baked chicken is sure to become a go-to for busy weeknights. Pair it with fresh veggies or salad for a quick and balanced meal.