So versatile! So delicious! So universally loved! Our kitchen breads these chicken breasts with buttermilk, seasoned flour and Japanese panko bread crumbs, and you'll find 101 uses for these fuss-free cutlets. Just broil, bake or pan-fry — in no time flat you'll have a perfect canvas for whatever your palate desires. Slice or dice cooked cutlets to decorate a salad or pasta, toss into a wrap or stuff a burrito. Top a pizza. Make chicken Parmesan heroes. Slice and dip in your favorite sauces. Nothing makes a weeknight easier.
• Raised Without Antibiotics
• No Hydrogenated Oils
|For both cooking methods, discard paper separating cutlets prior to cooking.
Heat pan over medium heat for 2 minutes. Coat pan with oil. Place chicken in pan, cook for 5 minutes, flip and cook for another 4-6 minutes.
Preheat oven to 350°F. Place chicken on a non-stick baking pan. Place in middle of oven, cook for about 30 minutes.
The USDA recommends cooking this product to a minimum internal temperature of 165ºF as measured by thermometer.