With this crispy chicken Katsu recipe, simple ingredients turn chicken into a golden comfort food favorite.
Flavor: Crispy on the outside, juicy on the inside and pairs perfectly with a sweet, tangy tonkatsu sauce for that crave-worthy bite.
Technique: Pressing the panko firmly onto the chicken ensures an even, crisp crust that coats well.
Time Saving Tip: Start with store-bought chicken cutlets or use pre-sliced breasts to save yourself some time fileting or pounding chicken.
Serving: This Japanese-style chicken is perfect over rice bowls, with shredded cabbage, or tucked into sandwiches. Kids will love dunking slices into the tasty sauce!
Key Ingredients You’ll Need
Chicken Cutlets: Go with thin, even pieces so they cook quickly and evenly. Pound thicker pieces so they fry up golden without getting too dark.
Panko Breadcrumbs:Japanese-style crumbs give that signature panko chicken crunch, so skip using regular breadcrumbs, they just won’t create the same crisp texture.
Tonkatsu Sauce: Also known as Katsu sauce (can be found under either name at the grocery store), this is a Japanese-style BBQ sauce.
Variations
Swap chicken with pork cutlets and make Tonkatsu.
You can try using firm tofu slices in place of chicken for a vegetarian option.
Add sesame seeds to the panko for extra flavor.
Make it spicy with a drizzle of sriracha mayo.
How to Make Chicken Katsu
Season and bread the chicken (full recipe below).
Heat oil and fry the cutlets on medium-high heat until crisp and golden.
Drain the fried chicken cutlets on a paper towel-lined plate or rack.
Slice and serve with tonkatsu sauce.
Holly’s Tips For Success
Japanese chicken cutlets can be chilled for 10 minutes before frying to help the crust adhere.
For even browning, avoid crowding the skillet so the oil temperature stays steady. Be patient, and cook in batches for the best tenderness and crunch.
Flip only once to keep the coating intact.
Keep fried chicken cutlets warm on a rack in a low oven if cooking multiple batches.
Allow cutlets to rest 5 minutes, then slice just before serving to keep the coating crisp.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven or air fryer to restore crispiness.
Asian Inspired Dinners
Did you make this chicken katsu recipe? Leave a comment and rating below.
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Total Time 27 minutesminutes
Pound chicken to an even ¼-inch thickness if needed. Season both sides of the chicken with salt and pepper.
Place the flour in one shallow bowl, beaten eggs in a second, and panko in a third.
Dredge each cutlet in flour, shaking off the excess. Dip into the beaten eggs, then press firmly into the panko until well coated.
Heat about ½-inch of oil in a large skillet over medium heat until it reaches 340℉. Add the chicken cutlets 1 or 2 at a time (don’t overcrowd) and cook for 3 to 4 minutes per side, or until golden brown and cooked through.
Transfer to a paper towel–lined plate to drain. Season with additional salt.
Slice into strips and serve with tonkatsu sauce.
Keep the skillet from getting crowded so the oil stays hot and the chicken browns evenly.
Test chicken for doneness with an instant-read thermometer. Chicken should reach a safe internal temperature of 165°F, but if possible, no higher, for tender chicken.
Turn the pieces just once to keep the coating from falling off.
This easy baked mac and cheese recipe is at the very top of my list of favorite comfort dishes. It’s a breeze to make with macaroni in a rich and creamy cheese sauce (and lots of it!) baked until bubbly under a golden crumb topping.
Flavor: Using two kinds of cheese and extra sauce makes the dish extra creamy, rich, and full of cheesy goodness.
Skill Level: This recipe is easy to make and can be prepared ahead of time and refrigerated.
Swaps: Try this recipe with mixtures of different cheeses, such as mozzarella, Monterey Jack, Havarti, Provolone, Gruyere, or Gouda.
Essentials and Easy Swaps
Pasta:Elbow pasta makes the creamiest mac and cheese, but any medium or small shapes with ridges or holes, like shells or cavatappi, work too.
Cheese: Sharp shredded cheddar adds a bold cheese flavor. You can replace 1 cup of cheddar with Swiss, Havarti, or Gruyere cheese.
Dairy: I use a combination of milk and cream to make it nice and creamy. Heavy cream will give the dish all the more richness.
Topping:Panko breadcrumbs have a nice crunch, but you can use regular breadcrumbs or crushed cracker crumbs (saltines or Ritz) instead.
Variations
Add extra protein that will complement the cheesy flavors. Bacon or sausage tastes wonderful in baked mac and cheese, and adds a smoky layer.
Broccoli, peas, or green beans are nice add-ins for adding nutrients and cutting through some of the cheesy richness.
Shredding cheese from a block makes a velvety smooth sauce, but pre-shredded cheeses can be used if time is of the essence.
If you have a food processor, use the shred blade to make quick work of shredding the cheese.
Baking mac and cheese is the classic Southern method, but if dinner needs to be on the table fast, you can skip the baking step and serve from the stovetop.
How to Make Baked Mac and Cheese
Cook pasta: Cook the pasta al dente (recipe below).
Make sauce: Cook butter, flour, and seasonings. Whisk in milk and cream, then stir in cheeses.
Add pasta: When the cheeses are melted, whisk the sauce until smooth and stir in the cooked pasta.
Bake: Spoon into a casserole. Sprinkle the bread crumb topping over the top and bake. Easy peasy!
Do not overbake this mac and cheese to keep it extra creamy. Everything is already cooked; heating it blends the flavors and gives it a browned topping.
Once heated through, the dish is ready to serve.
Holly’s Helpful Hints
Don’t overcook the pasta as it cooks more in the oven; it should be al dente (firm).
If time allows, shred your cheeses from a block for a smoother sauce. Pre-shredded cheeses will work, but they don’t melt as smoothly.
Remove sauce from the heat before adding cheese. Oveheating cheese can cause it to separate or become grainy.
Do not overbake: Once the macaroni is hot and bubbling on the edges, it’s ready.
Love Your Leftovers
Leftovers: Keep leftover baked mac and cheese in a covered container in the refrigerator for up to 5 days or freeze portions in zippered bags for up to 3 months. Reheat on the stovetop or in the microwave with a little milk added to loosen the cheese sauce.
Make Ahead: Prep mac and cheese ahead and keep it covered in the refrigerator without topping for up to 2 days. Let the mac and cheese rest at room temperature for about 45 minutes. Stir in ½ cup of warm milk after baking for 20 minutes. Add topping and bake until hot and bubbly.
Freezing: Assemble unbaked mac and cheese in a foil-lined dish, freeze, then wrap in plastic wrap to free up the dish.
To bake, return the casserole to the baking dish and thaw overnight in the refrigerator. Let the mac and cheese rest at room temperature for about 30 minutes. Add topping and bake until hot and bubbly.
More Cheesy Baked Pasta
Did you make this Baked Mac and Cheese recipe? Leave a rating and comment below!
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Preheat the oven to 400°F.
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain well, run under cold water, and set aside.
Meanwhile, in a small bowl, make the topping by combining Panko breadcrumbs, 2 teaspoons butter, 2 ounces cheddar and 2 tablespoons Parmesan. Mix well and set aside.
In a medium saucepan, melt 5 tablespoons butter over medium heat. Stir in flour, onion powder, and garlic powder. Cook for 2 minutes while stirring.
Gradually add the milk and cream, whisking until smooth after each addition. Continue cooking over medium heat until the mixture comes to a simmer and let simmer for 1 minute.
Remove the sauce from the heat and add cheddar & Parmesan cheeses, mustard powder, seasoned salt, and pepper. Whisk until melted and smooth.
Toss the sauce with the drained macaroni and gently spoon it into a 9×13 casserole dish.
Sprinkle the Panko crumb mixture over top and bake for 20 to 22 minutes or until bubbly and topping is browned. Do not overcook.
Cheese: Substitute Gruyère for ½ cup of the cheddar cheese if desired. Pre-shredded cheese works but doesn’t melt as smoothly. Remove the sauce from the heat before adding in the cheeses. Pasta: Cook the pasta (macaroni) just until al dente (firm), as it will cook more as it bakes. Baking: If the mac and cheese is overcooked, it won’t be creamy. Cook just until hot, and the topping is browned. Cool for 10 minutes before serving. Topping: Adding bread crumbs to the topping is optional, this mac and cheese can be topped with just cheese if you prefer.
Make Ahead: Prepare this baked mac and cheese up to 2 days in advance and keep it in the fridge, with the topping stored separately. Take it out of the fridge 45 minutes before baking. Cover with foil and bake for 20 minutes. Then, remove the foil and stir in up to ½ cup of warm milk or as needed to achieve a creamy texture. Add the topping, and bake uncovered for another 10 to 12 minutes or until browned.
Leftovers: Keep covered in the fridge for up to 5 days. Add a splash of milk or cream and reheat in the microwave or on the stovetop using low heat. Freeze for up to three months and thaw in the refrigerator before reheating.
Salmon burgers are as easy to make as they are delicious!
In this recipe, salmon fillets are transformed into juicy salmon patties and tucked into soft buns with lettuce and tartar sauce.
It’s a light, fresh, and really delicious way to prepare salmon!
They’re flavor-packed while letting the flavor of the salmon shine.
They’re made with real fresh(or frozen) salmon fillets.
Salmon is lean and packed with protein.
The burger patties can be prepped and chilled up to a day ahead of time.
Ingredients for Salmon Burgers
Salmon:Fresh salmon or frozen filets are great for salmon burgers. Canned salmon works well too, but check for small ‘pin-bones’ and drain thoroughly.
Breadcrumbs: I use breadcrumbs in this recipe to help bind the ingredients together. Use plain or seasoned Panko bread crumbs or make your own.
Seasonings:I love using Dijon mustard, a little lemon juice, Old Bay seasoning, and garlic powder to give these salmon burgers a zesty and mildly spicy flavor.
Variations
Mix in some diced red bell peppers or shredded zucchini for a pop of color and extra moisture.
Toss in some shredded parmesan or cheddar cheese for extra richness.
How to Make Salmon Burgers
Salmon burgers can be made into a full-size burger patty or shaped into sliders!
Pulse 1/3 of the salmon with seasonings in a food processor until smooth (but not pasty).
Transfer the mixture to a large bowl and add the remaining salmon, parsley, breadcrumbs, salt, and pepper (recipe below).
Form mixture into patties and chill.
Pan-fry salmon burgers in oil until golden brown.
Assemble salmon burgers with lettuce and tartar sauce between hamburger buns.
While the salmon burgers are cooling, butter and toast the cut sides of the burger buns in the pan while it’s still hot.
Salmon Burger Toppings
Storing Salmon Burgers
Store leftover salmon burgers separate from buns in a covered container in the refrigerator for up to 2 days. Reheat them in the microwave, then re-crisp them in a dry saute pan or reheat them in the air fryer.
Once cooled, freeze salmon burgers between pieces of parchment paper in a zippered bag for up to 3 months.
Summer is for Salmon!
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Salmon Burgers
Salmon burgers are the perfect option when craving a light and flavorful meal.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Chill Time 30 minutesminutes
Total Time 1 hourhour5 minutesminutes
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Cut the salmon into ¼-inch pieces. Place ⅓ of the salmon in a food processor bowl with mustard, lemon juice, Old Bay seasoning, and garlic powder. Pulse until combined and almost smooth and well mixed.
Transfer the salmon mixture to a medium bowl. Add the remaining chopped salmon, breadcrumbs, parsley, salt, and pepper. Gently mix to combine.
Wet your hands with water and gently form the salmon into four patties, 4-inches wide. Place the patties on a plate and refrigerate for at least 30 minutes.
In a large nonstick skillet over medium heat, heat the olive oil. Add the patties and cook for 3 to 4 minutes per side or until golden brown.
To serve, top each bun with tartar sauce, lettuce, and a salmon patty.
Leftover salmon patties can be stored (separately from the buns) in an airtight container in the fridge for up to 2 days. Reheat in a skillet on the stovetop or in the air fryer.
This panko chicken with lemon cream sauce is one of our favorite recipes to make when guests come to dinner. It’s super easy to make the panko breaded chicken and the lemon sauce for the chicken is only a few ingredients.
I love that golden brown breaded chicken with hints of parmesan cheese and lemon zest. The outside of the panko chicken is perfectly crunchy (the kids think it’s chicken nuggets!), while the inside is juicy, moist chicken.
The sauce is to die for, with its hint of butter and garlic, and that final note of lemon at the very end is what really makes it special.
The creamy lemon sauce tastes amazing over the panko chicken cutlets and it’s even better if you add some mashed potatoes to your plate as well. Trust me. It’s incredibly delicious and tastes very similar to the Chicken Costoletta served at The Cheesecake Factory.
Panko Chicken Recipe Ingredients
This easy breaded chicken recipe comes together quickly and doesn’t use any special ingredients. Here’s what we used to make the panko chicken and the lemon cream sauce:
Boneless Skinless Chicken Breasts
Panko Breadcrumbs
Grated Parmesan
Lemons
All-Purpose Flour
Egg
Unsalted Butter
Olive Oil
Better Than Bouillon
White Wine
Heavy Cream
The measurements for each ingredient can be found in the recipe card at the end of the post. This is just meant to be an overview of the ingredients you’ll need.
What is Panko?
Panko is a special type of Japanese breadcrumb that’s made from loaves of crustless white bread. Panko is typically much lighter and flakier than regular breadcrumbs, which results in homemade breaded chicken that doesn’t taste as heavy but still has that crispy texture you crave.
How to Make Breaded Chicken and Lemon Cream Sauce
First thing’s first, you want to get your chicken breaded. It’s really quite simple, but it makes the perfectly crunchy chicken. Flour, egg and panko bread crumbs mixed with lemon zest and parmesan cheese are all you need.
First dredge your chicken in the flour. We add salt and pepper to this step so that the chicken is well seasoned. Cover each side and lightly shake off the excess.
Next up is the egg. You need to create a “glue” in order to get the panko bread crumb mixture to stick on the chicken. Since you already dipped in the flour you just need something to moisten and create the glue. Egg is perfect.
Last is the panko. Gosh, I love panko. It’s seriously the best bread crumb around. For real. Plus this one has all of the cheese and lemon zest in it to add a burst of flavor to the panko mixture.
Now just fry up the chicken in a skillet. This post on how to perfectly cook a chicken is all you need. It’s an awesome and easy method that will have your chicken perfectly white through the whole middle without ever cutting into the chicken. Juicy flavorful chicken in crunchy golden panko bread crumbs that you dip in that creamy lemon sauce is the perfect bite!
Can I Bake this Chicken in the Oven?
Yes, this chicken recipe works great baked in the oven. Line a baking sheet with foil and spray with cooking spray. Preheat the oven to 425 degrees F. Place the breaded chicken on the sheet and bake for 8-12 minutes or until the internal temperature is 165 degrees F. Crispy baked panko chicken is now ready for that delicious cream sauce!
How to Make Lemon Cream Sauce
The lemon sauce is actually quite easy as well. All you have to do is cook the butter and garlic, add the flour, which will act as a thickener.
The most important step at this point is to now cook that flour flavor out for about 30 seconds by continuing to whisk it in the pan. Flour is the best thickener for a cream sauce as it will blend will and works the best.
Quickly add the white wine, we use cooking white wine since we don’t drink alcohol, and although a white grape juice is a normal substitute for white wine, in this cream sauce it ends up a little too sweet and flowery for my taste. If you don’t want to use cooking wine, I’d go with chicken stock as a substitute for this sauce.
Next, add the cream and cook until thick. Bringing the sauce back to a boil and then allowing it to stay at a gentle boil, around medium, maybe medium high heat for a few minutes will thicken it. Now just season to taste and don’t be afraid to add a little more salt as a flavorless sauce is merely under-seasoned. Lastly, add the zest, juice and seasoning. Serve with lemon wedges!
Tips for Making Panko Chicken with Lemon Cream Sauce
You technically don’t have to pound the chicken flat before cooking it, but it actually makes the cooking process easier in the long-run. Pounding the chicken breasts to an even thickness ensures that they cook at the same rate throughout.
A lemon cream sauce is different than just making a regular cream sauce. Have you ever noticed that your sauce can separate or clump up? Acid will break up your sauce so it’s absolutely essential that you add that the very last (white wine does actually count, but it’s not as bad as lemon juice).
Also note that there are really no substitutions that can be made when prepping the cream sauce. Heavy cream is essential, as is real butter. Without them, your cream sauce may not thicken up properly.
What to Serve with Panko Chicken
Panko chicken pairs well with any number of sides! The panko crusted chicken and lemon cream sauce are both nice and bright in flavor, which is why we enjoy pairing it with a heavier tasting side like creamy mashed potatoes.
Here are a few of our favorite sides we serve with this easy breaded chicken:
Can I Prep Panko Chicken with Lemon Cream Sauce in Advance?
I don’t recommend prepping the panko chicken ahead of time since it’s best fresh from the skillet. However, you technically can make the lemon cream sauce in advance but you may want to consider a couple of things.
A cream sauce thickens as it cools, so you can add a couple extra tablespoons of liquid to reduce how much thickening occurs. You should always cool your sauce, which can be done by placing it in a clean, cool bowl or also putting that bowl over an ice bath as you don’t want a cream sauce to sit out for very long.
Finally, press plastic wrap directly onto the cream sauce in the bowl and use a sharp knife to puncture a hole or two. Store it in the fridge until you’re ready to use it. We also like to just use a ziploc bag and press the air out.
Note that the lemon cream sauce sadly doesn’t keep very well, so by the third day it’s time to let it go. We like to use it in a new way for leftovers like a casserole the next night.
Can You Freeze Lemon Cream Sauce?
Cream sauce can be frozen though it tends to curdle a bit upon reheating. That’s why we are obsessed with our Food Saveras it allows the air to be sucked out and we can usually get a few weeks out of a cream sauce in the freezer.
How to Reheat Lemon Cream Sauce
To reheat the lemon sauce for the chicken, heat water in the base of a double boiler, then place the sauce in the top of the double boiler in a glass bowl. It’s very important to heat slowly, stirring occasionally to help counteract the tendency to curdle. If your lemon cream sauce is a little too thick, merely add a little milk or cream back in.
This easy and delicious Panko Chicken with Lemon Cream Sauce recipe is perfect for a quick weeknight dinner. Crispy chicken is topped with a creamy lemon sauce for a dish that will have your taste buds dancing.
More Easy Chicken Recipes to Try:
Servings: 4servings
Prep Time: 10 minutesmins
Cook Time: 15 minutesmins
Total Time: 25 minutesmins
Description
This panko chicken with lemon cream sauce is one of our favorite recipes to make for when guests come to dinner. It’s super easy to make the panko breaded chicken and the lemon sauce for the chicken is only a couple of ingredients.
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Make the Panko Chicken:
Place the egg in a dish.
1 Egg
In another dish place the flour, salt and pepper.
1/3 Cup All-Purpose Flour, 1/2 teaspoon Kosher Salt, 1/4 teaspoon Fresh Black Pepper
In one last dish place the panko, lemon zest and parmesan cheese.
1 ½ Cups Panko Breadcrumbs, 1/2 Lemon Zest, 1/2 Cup Parmesan Cheese
Place the chicken between two pieces of plastic wrap or a ziploc bag and pound to 1/4 inch thick.
2 Large Chicken Breasts
Remove the breasts and slice them diagonally creating 4 chicken breasts instead of 2.
Heat a skillet over medium-low heat and add 1 tablespoon of olive oil and 1 tablespoon of butter.
Olive Oil
Dredge the chicken in the flour mixture, then egg and lastly the panko.
Add two breasts at a time to the skillet and cook 3-4 minutes per side or until golden and cooked through, adding more oil and butter to the pan as needed.
Unsalted Butter, Olive Oil
Make the Lemon Cream Sauce:
Meanwhile, heat a saucepan over medium heat and add the butter, and concentrated stock.
1 Tablespoon Better than Bouillion, 1 Tablespoon Unsalted Butter
As the two begin to melt add the garlic and cook until everything is melted together and the garlic is fragrant, about 1 min.
1 Clove Garlic
Add the flour and whisk vigorously. Everything will come together in a clump. Continue to whisk for an additional 30 seconds to 1 minute to cook out the flour-y taste.
1 Tablespoon All-Purpose Flour
Quickly add the white wine and then the heavy cream.
2 Tablespoon White Wine, 1 ½ Cups Heavy Cream
Season with salt and pepper.
1 Pinch Kosher Salt, 1 Pinch Fresh Black Pepper
Whisk for a minute and reduce to a simmer, whisking occasionally, until thickened.
Add the lemon zest, and lemon juice. Continue to whisk until everything is well incorporated.
1 Lemon
Remove from heat and serve over the chicken alongside sides such as asparagus, roasted mashed potatoes, fingerlings etc.
Leftovers can be stored in the refrigerator for 3-4 days.
These oven-baked chicken tenders are crispy and delicious.
With a seasoned crispy coating, chicken tenders are a new family favorite and perfect for dipping or dunking.
Ingredients for Homemade Chicken Tenders
Homemade chicken tenders are so easy to make and loved by kids and adults alike! Skip the frying because these oven-baked tenders have fewer calories with all of the crunch!
Chicken – Buy chicken tenderloins or slice boneless skinless chicken breasts into ¾-inch slices.
Breading – A combination of cornflakes and panko breadcrumbs add a deep-fried crunch to these chicken tenders without the mess! Replace the cornflakes with crushed crackers (like Ritz or saltines) or double up on the Panko.
Variations—Play with the seasonings to change the flavor of these chicken strips. Try taco seasoning or a cajun seasoning.
How to Make Chicken Tenders
Prep chicken (if using breasts) as directed in the recipe below. PRO TIP: Freeze chicken breasts for about 20 minutes for easier slicing.
Dredge chicken in seasoned flour then in egg, and finally into the panko mixture.
Bake breaded tenders on a parchment-lined pan sprayed with pan release until golden brown, about 20 minutes.
Serving and Storing
Serve these chicken tenders with your favorite dipping sauces. Leftovers can be stored in an airtight container for up to 4 days. Reheat in an air fryer or in the oven for the best crunch.
Did you make these crispy chicken tenders? Be sure to leave a rating and a comment below!
5 from 47 votes↑ Click stars to rate now! Or to leave a comment, click here!
Crispy Chicken Tenders
These chicken tenders are coated in a seasoned Panko mixture, then oven-baked until crispy!
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
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Preheat the oven to 425°F. Line a baking sheet with parchment paper.
If using whole breasts, cut the ¾-inch strips. Season the strips or tenderloins with ¼ teaspoon each salt and pepper.
In a bowl, combine flour and seasoned salt. In a second bowl, whisk eggs with water.
In a third shallow dish, combine cornflake crumbs, panko bread crumbs, paprika, garlic powder, and ¼ teaspoon salt & pepper to taste.
Dip the chicken in flour, shaking of any excess, then dip in the egg mixture, and finally into the breadcrumb mixture gently pressing to adhere.
Place the chicken on the prepared pan and generously spray with cooking spray or oil.
Bake for 18-22 minutes or until cooked through.
If using whole chicken breasts, freeze for 15-20 minutes before cutting. No Cornflakes? No Problem! If you do not have cornflake crumbs, you can use cracker crumbs or extra panko. Convection Oven: Reduce time to 15-18 minutes if using convection. Ensure the chicken reaches 165°F. Air Fryer Directions: Place chicken tenders in a single layer in the air fryer basket. Cook at 350°F for 10-12 minutes or until cooked through. The second batch may need a minute or two less as the air fryer will be preheated.
Mac & cheese meets Reuben sandwich in this creamy casserole!
Tender pasta, corned beef, fresh cabbage, and zesty sauerkraut tossed in a quick and easy homemade Swiss cheese sauce.
A Favorite Twist on a Reuben
A Reuben casserole is pure comfort food with all of the flavors of a classic Reuben sandwich in a warm, bubbly bake.
This casserole is easy to make from scratch.
Prepare this dish in advance and store it in the fridge for ready-to-bake weeknight meal..
Top with chopped pickles, green onions, or a drizzle of Thousand Island dressing.
Ingredients in Reuben Casserole
Corned Beef – If you happen to have leftover corned beef, it’s perfect for this recipe. If you don’t have leftovers, ask the deli counter to slice corned beef extra thick.
Cheese Sauce – The cheese sauce for this casserole sauce resembles mac and cheese with the flavors of a Reuben sandwich- Swiss cheese sauce, a bit of Dijon mustard, and Worcestershire sauce.
Pasta & Cabbage – The base of this Reuben casserole consists of pasta and cabbage. If you have leftover cabbage from corned beef, use that in place of fresh cabbage.
Variation
You can replace the pasta in this Reuben casserole with 3 cups of leftover potatoes or diced boiled or fried potatoes. Add the potatoes to the casserole dish and layer the cooked cabbage, sauerkraut, and the onion/corned beef mixture on top. Pour the Swiss cheese sauce over top, sprinkle with breadcrumbs, and bake until hot and bubbly!
How To Make Reuben Casserole
Cook onions and leftover corned beef (or ham in a pinch) in butter per the full recipe below.
While the onions are cooking, prepare the cheese sauce.
Boil pasta and cabbage and place them in a casserole dish. Add sauerkraut, the corned beef mixture, and the creamy Swiss cheese sauce.
Top panko and parmesan to give it a crispy topping and bake until golden and bubbly.
TOPPING TIP: If you’d like to incorporate the flavor of rye bread, place a piece or two in a blender or food processor. Pulse a few times until it forms crumbs, and use them in place of the panko.
Once it comes out of the oven, garnish with chopped dill pickles!
Leftovers
Reuben casserole can be kept in the fridge for up to 4 days & reheats well in the oven, stovetop, or microwave.
Add a splash of milk while reheating if you’d like it to be creamier.
More Corned Beef Faves
Did your family love this Reuben Casserole? Leave us a rating and a comment below!
5 from 26 votes↑ Click stars to rate now! Or to leave a comment, click here!
Reuben Casserole
Pasta, corned beef, sauerkraut, and fresh cabbage are all cooked in a creamy Swiss cheese sauce!
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Preheat the oven to 375°F.
Cook the rotini in salted water according to the package directions (about 9 minutes). Add the cabbage during the last 5 minutes of cooking time. Drain well, do not rinse, and set aside.
Meanwhile, heat butter in a pan over medium heat. Add corned beef and onion and cook until onion is tender, about 5 minutes. Set aside.
For the Cheese Sauce
Melt the butter in a saucepan. Whisk in the flour, salt, and pepper and cook for 2 minutes. Gradually add chicken broth and milk, whisking after each addition.
Add the Dijon and Worcestershire sauce. Continue whisking over medium heat until thickened and bubbly. Let boil for 1 minute.
Remove from the heat and stir in the swiss cheese until melted.
To Assemble
In a large bowl, combine the pasta/cabbage mixture, sauerkraut, and the corned beef mixture. Add the sauce and mix well.
Spread into a greased 9×13 baking dish. Combine all topping ingredients and sprinkle over pasta.
Bake uncovered for 18-22 minutes or until hot and bubbly.
For a milder Swiss flavor, replace half of the Swiss cheese with mozzarella cheese.
Corned beef can be replaced with ham.
Cabbage can be replaced with leftover cooked cabbage or
Pasta can be replaced with 3 cups of cooked potatoes. Place warm cooked potatoes in the bottom of the baking dish. Fry the cabbage with the corned beef and onions. Once tender layer the corned beef mixture over the potatoes, pour the cheese sauce overtop and sprinkle with crumbs. Bake as directed.
Store leftovers covered in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through.
Mac & cheese meets Reuben sandwich in this creamy casserole!
Tender pasta, corned beef, fresh cabbage, and zesty sauerkraut tossed in a quick and easy homemade Swiss cheese sauce.
A Favorite Twist on a Reuben
A Reuben casserole is pure comfort food with all of the flavors of a classic Reuben sandwich in a warm, bubbly bake.
This casserole is easy to make from scratch.
Prepare this dish in advance and store it in the fridge for ready-to-bake weeknight meal..
Top with chopped pickles, green onions, or a drizzle of Thousand Island dressing.
Ingredients in Reuben Casserole
Corned Beef – If you happen to have leftover corned beef, it’s perfect for this recipe. If you don’t have leftovers, ask the deli counter to slice corned beef extra thick.
Cheese Sauce – The cheese sauce for this casserole sauce resembles mac and cheese with the flavors of a Reuben sandwich- Swiss cheese sauce, a bit of Dijon mustard, and Worcestershire sauce.
Pasta & Cabbage – The base of this Reuben casserole consists of pasta and cabbage. If you have leftover cabbage from corned beef, use that in place of fresh cabbage.
Variation
You can replace the pasta in this Reuben casserole with 3 cups of leftover potatoes or diced boiled or fried potatoes. Add the potatoes to the casserole dish and layer the cooked cabbage, sauerkraut, and the onion/corned beef mixture on top. Pour the Swiss cheese sauce over top, sprinkle with breadcrumbs, and bake until hot and bubbly!
How To Make Reuben Casserole
Cook onions and leftover corned beef (or ham in a pinch) in butter per the full recipe below.
While the onions are cooking, prepare the cheese sauce.
Boil pasta and cabbage and place them in a casserole dish. Add sauerkraut, the corned beef mixture, and the creamy Swiss cheese sauce.
Top panko and parmesan to give it a crispy topping and bake until golden and bubbly.
TOPPING TIP: If you’d like to incorporate the flavor of rye bread, place a piece or two in a blender or food processor. Pulse a few times until it forms crumbs, and use them in place of the panko.
Once it comes out of the oven, garnish with chopped dill pickles!
Leftovers
Reuben casserole can be kept in the fridge for up to 4 days & reheats well in the oven, stovetop, or microwave.
Add a splash of milk while reheating if you’d like it to be creamier.
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Reuben Casserole
Pasta, corned beef, sauerkraut, and fresh cabbage are all cooked in a creamy Swiss cheese sauce!
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Preheat the oven to 375°F.
Cook the rotini in salted water according to the package directions (about 9 minutes). Add the cabbage during the last 5 minutes of cooking time. Drain well, do not rinse, and set aside.
Meanwhile, heat butter in a pan over medium heat. Add corned beef and onion and cook until onion is tender, about 5 minutes. Set aside.
For the Cheese Sauce
Melt the butter in a saucepan. Whisk in the flour, salt, and pepper and cook for 2 minutes. Gradually add chicken broth and milk, whisking after each addition.
Add the Dijon and Worcestershire sauce. Continue whisking over medium heat until thickened and bubbly. Let boil for 1 minute.
Remove from the heat and stir in the swiss cheese until melted.
To Assemble
In a large bowl, combine the pasta/cabbage mixture, sauerkraut, and the corned beef mixture. Add the sauce and mix well.
Spread into a greased 9×13 baking dish. Combine all topping ingredients and sprinkle over pasta.
Bake uncovered for 18-22 minutes or until hot and bubbly.
For a milder Swiss flavor, replace half of the Swiss cheese with mozzarella cheese.
Corned beef can be replaced with ham.
Cabbage can be replaced with leftover cooked cabbage or
Pasta can be replaced with 3 cups of cooked potatoes. Place warm cooked potatoes in the bottom of the baking dish. Fry the cabbage with the corned beef and onions. Once tender layer the corned beef mixture over the potatoes, pour the cheese sauce overtop and sprinkle with crumbs. Bake as directed.
Store leftovers covered in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through.
Thing pork cutlets are tenderized, breaded and fried to a crispy golden brown. They’re quick and easy to make and jam-packed with flavor!
Schnitzel From Scratch is Easy!
So, what is Schnitzel? It is a breaded and fried cutlet, typically made with pork or veal (with veal, it is called Wiener Schnitzel). The name “schnitzel” is derived from the German word for “cut,” and is popular in Germany and eastern Europe.
This pork Schnitzel recipe is a simple and quick dinner that kids and adults love.
It’s a simple dinner and we love to serve it with just a fresh lemon wedges and some capers. It can be also be enjoyed smothered with sauces such as a creamy Dijon or a quick mushroom gravy.
This versatile recipe doesn’t have to be reserved for pork, you can use chicken thighs or breasts to make chicken schnitzel as well.
Ingredients for Schnitzel
Pork – In this recipe I use pork loin pounded into thin cutlets. You can use boneless pork chops like center cut pork chops (which are cut from a pork loin). This would also work with pork tenderloin, although it’s much smaller.
Breading – I use a combination of breadcrumbs. Seasoned crumbs add an even coating while Panko crumbs give this schnitzel recipe a nice crunch.
Oil for frying– When frying, I use vegetable oil as it has a high smoke point. Another good option is peanut oil.
Variations – Try this easy recipe with other meats. Chicken breast can be prepped exactly the same way, as can beef or veal cutlets.
How to Make Schnitzel
Pound the pork with a meat tenderizer or rolling pin as described in the recipe below.
Dredge in flour, then egg and bread crumbs, pressing the crumbs into the meat to adhere.
Fry in vegetable oil, 1-2 minutes per side. Serve hot garnished with parsley, fresh lemon juice, and capers.
For a richer dish, serve turn this into a Hunter Schnitzel with a creamy mushroom sauce.
Storing Schnitzel
Leftover schnitzel will keep in the refrigerator for 3-4 days or 2-3 months in the freezer. To reheat, panfry in a skillet for 2 to 3 minutes.
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Schnitzel
This schnitzel recipe is made with tender pieces of pork loin coated in a crispy breading.
Prep Time 15 minutesminutes
Cook Time 4 minutesminutes
Total Time 19 minutesminutes
Preheat the oven to 200°F. Add a baking sheet to the oven to keep warm.
If using pork loin, the pork into 4 even slices, approximately 4 oz each – ½ inch thick. Using the textured side of a meat mallet, gently pound the pork to ¼-inch thickness. Season with 1 teaspoon of salt and pepper.
In a shallow bowl, whisk eggs and milk. In a second bowl, combine seasoned bread crumbs and Panko. Add the flour to a plate.
Dip the pork in flour and shake off any excess. Dip into the egg mixture and then into the breadcrumb mixture, pressing to adhere. Place the breaded schnitzel on a baking sheet or large platter.
In a large skillet, heat 1-inch of vegetable oil over medium high-heat to 375°F.
Fry the schnitzel in small batches for about 1-2 minutes per side or until golden brown. Use tongs to transfer the schnitzel to a paper towel-lined plate and immediately sprinkle with kosher salt. Once salted, place the pork on a clean baking pan in the oven to keep warm while preparing the remaining schnitzel.
Serve with parsley, lemon, and capers as garnishes.
To use pork tenderloin: You can use pork tenderloin in this recipe in place of pork loin. Cut 1 lb pork tenderloin into 4 even pieces, turn it upright so it is resting on the cut side, and pound to ¼-inch thickness. Oil: Peanut oil can be used in place of vegetable oil. Use enough oil so it is 1-inch deep in the skillet – you may need more or less depending on the size of your pan. To gauge the temperature of the oil, a fresh bread cube should be bubbly and brown once added to the oil.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
A homemade baked mac and cheese recipe is one of my favorites of all time.
In this baked mac and cheese recipe, tender elbow macaroni is smothered in a rich homemade cheese sauce and baked under a crispy butter crumb topping until golden brown and bubbly.
A Favorite Main or Side Dish
Cheesy, creamy, and loaded with heaps of cheddar flavor, this baked mac and cheese is a crowd-pleaser!
A generous portion of a homemade cheese sauce makes it rich and delicious.
Serve it as a budget-friendly main dish or as a side next to Thanksgiving dinner.
Keep vegetarian or add leftover cooked chicken, ham, or bacon.
Ingredients for Baked Mac and Cheese
Pasta – This mac and cheese recipe is made with elbow macaroni; however, any small-ish shape will work. Elbows, shells, cavatappi, and rotelle are all great options.
Cheese Sauce – This version of mac and cheese is made with a roux of butter and flour. Using both milk and cream create a sauce that’s rich and creamy with just the right texture. Season it with a little bit of mustard powder, onion powder, and a pinch of garlic powder.
Cheese – Sharp Cheddar is my favorite choice for a classic mac and cheese recipe. If you’d like, add a little Gruyere (or Swiss) for a bolder flavor. Feel free to use your favorite cheeses like gouda, white cheddar cheese, Colby jack, or a blend. Be sure at least half of the cheese is a sharp or bold cheese for the best flavor.
Toppings – Baked mac and cheese is delicious with a breadcrumb topping. Change it up and replace the Panko topping with crushed Ritz crackers.
How to Bake Mac and Cheese
This mac and cheese recipe is the best ever, and it’s easy to prepare:
Boil pasta: Cook pasta al dente (firm), drain, and rinse under cold water. Set aside.
Make the sauce: Make a roux by cooking flour, seasonings, and butter. Whisk in milk, cream, and seasonings. Cook until thickened per the recipe below.
Stir in cheese: Remove from heat and add cheese; whisk until smooth. Stir in cooked elbows and spread in a casserole dish.
Bake: Add topping and bake until the top is browned and bubbly. Let it rest before serving.
For An Extra Creamy Mac and Cheese
Be sure not to overbake the casserole. Everything in the dish is already cooked, the purpose of heating it is to blend the flavors and to get a browned topping.
Once heated through, the macaroni is done!
Tips for Creamy Mac and Cheese
Cook pasta to a perfect al dente to avoid mushy noodles.
Shred your own cheese! Pre-shredded cheeses have additives that can keep them from clumping which also makes it so they don’t melt smoothly.
Remove sauce from the heat before adding cheese to keep it from separating or getting grainy.
Do not overbake (or the mac and cheese will be dry). Once the macaroni is bubbling and heated and the topping is browned, you know it is ready. Everything is cooked, the baking is to meld the flavors and brown the topping.
Mac and cheese can be prepared ahead of time and refrigerated for up to 2 days.
How to Prepare Mac and Cheese Ahead of Time
To make homemade mac and cheese ahead of time, prepare the recipe as directed without baking. Cover and chill for up to 48 hours.
If making ahead, I like to stir in additional warm milk part way through cooking to reach a creamy consistency as the pasta will soak up a little of the sauce. You can also add additional cheese if you’d like.
Remove the mac and cheese from the fridge at least 30 minutes (or up to 60 minutes) before baking. You may need to add extra baking time if it is cold from the fridge. Do not overbake.
How To Freeze
Line a baking dish with aluminum foil and add the macaroni and cheese. Freeze in the baking dish.
Once frozen, lift the foil out of the baking dish and wrap it tightly (this allows you to use the baking dish while the macaroni is frozen).
To bake: Put the foil-lined mac and cheese back into the same baking dish. Thaw in the refrigerator overnight. Once thawed, remove from the refrigerator at least 30 minutes before baking. Bake macaroni as directed above.
Store any leftover mac and cheese in an airtight container in the refrigerator for up to 5 days and reheat in the oven, on the stovetop, or in the microwave.
Freeze leftover portions in an airtight container or a freezer bag for up to three months.
More Cheesy Baked Pasta
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Baked Mac and Cheese
Macaroni noodles are tossed in a creamy, cheesy sauce, topped with a buttery crumb mixture, and baked until hot and bubbly.
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Preheat the oven to 400°F.
In a small bowl, combine Panko bread crumbs, butter, cheddar cheese, and parmesan cheese and mix well. Set aside.
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain well, run under cold water, and set aside.
Meanwhile, melt butter in a medium saucepan over medium heat. Stir in flour, onion powder, and garlic powder. Cook for 2 minutes while stirring.
Gradually add the milk and cream, whisking until smooth after each addition. Continue cooking over medium heat until the mixture comes to a simmer and let simmer for 1 minute.
Remove the sauce from the heat and add cheddar cheese and parmesan cheese. Whisk until melted and smooth.
Toss the sauce with the drained pasta and gently spoon it into a 9×13 casserole dish.
Sprinkle the crumb mixture over top and bake for 20 to 22 minutes or until bubbly and topping is browned. Do not overcook.
Cheese: Use 3 ½ cups of cheddar cheese as directed in the recipe, or substitute ½ cup of the cheddar cheese for Gruyère if desired. Pre-shredded cheese is not recommended; does not melt as smoothly. Remove the sauce from the heat before adding in the cheese. Pasta: Cook the pasta just until al dente (firm), as it will cook more as it bakes. Baking: It’s very important that this is not overcooked or it won’t be creamy. Cook just until hot and the topping is browned. Cool for 10 minutes before serving. Topping: Adding bread crumbs to the topping is optional, this mac and cheese can be topped with just cheese if you’d prefer. Make Ahead: Mac and Cheese can be prepared 2 days ahead of time and refrigerated before serving, reserve the topping in a separate container. Remove the baking dish from the fridge 45 minutes before baking. Cover the baking dish with foil and bake covered for 20 minutes. Remove the foil and stir the macaroni and add up to ½ cup warm milk to make a creamy consistency. Top with the reserved topping and bake uncovered for an additional 10 to 12 minutes or until browned. Leftovers can be kept covered in the fridge for up to 5 days. Add a splash of milk or cream and reheat in the microwave or on the stovetop using low heat.
These eggs make for a fun and unique snack when you’ve got friends over for the big game!
These air fried deviled eggs have a crispy seasoned coating on the whites and are filled with a creamy, tangy yolk filling!
Easy Air-Fried Deviled Eggs
Deviled eggs are a party favorite and look great on a platter.
We prep these in an air fryer to make them fuss free but you can also deep fry them.
Deviled eggs are easy to make, economical, portable, and everyone loves them!
Ingredients
Eggs – Any hard-boiled eggs will do for this recipe; however, I most often make air fryer boiled eggs.
Filling – The yolk, mayonnaise, vinegar, and a tiny bit of mustard are the traditional ingredients in this recipe. Dill pickle juice can be used instead of vinegar if you’d like.
Breadcrumbs – Use plain Panko breadcrumbs for the best crunch and seasoned bread crumbs for a nice even coating.
Variations – Blend in some mashed avocado, dill, or sweet pickle relish, tapenade, or pesto to the yolks and create a colorful presentation for guests to select from! Garnish air-fried deviled eggs with bacon bits or sliced green onions.
How to Make Air-Fried Deviled Eggs
Step 1: Cook and cool 6 hardboiled eggs.
Step 2: Bread the egg whites per the recipe below.
Step 3: Mix the egg yolk mixture.
Step 4: Air fry or cook the egg whites. Fill the crispy egg whites with the egg yolk mixture.
Dipping Sauces for Fried Deviled Eggs
When it comes to dips and dressings for air fryer deviled eggs, the choices are endless. Try some of these options for homemade sauces and see what you like best!
Pulse the filling in a food processor for an extra smooth filling.
Pipe the filling into the egg whites using a pastry bag or a plastic bag with a corner snipped off.
Store deviled eggs in the fridge for at least an hour before serving so flavors can meld.
Storing Fried Deviled Eggs
Make fried deviled eggs and keep them in the refrigerator until ready to reheat in the air fryer. They can be made up to a day in advance and leftovers will stay fresh for up to 2 days in the refrigerator.
Delicious Deviled Eggs
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Fried Deviled Eggs
Fried deviled eggs are a delightful twist on the classic recipe, with a crispy coating and tangy yolk filling!
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Place 6 eggs in the air fryer basket (reserve 2 eggs for coating the whites). Turn the air fryer on to 250°F and cook the eggs for 16 to 17 minutes or until hard boiled. Transfer the eggs to a bowl of ice water for 5 minutes.
Gently peel cooled hard-boiled eggs and slice in half lengthwise.
For the Filling
Gently remove the yolks and place them in a medium bowl, reserving the egg whites.
Use a fork to mash the egg yolks with mayonnaise, vinegar, mustard, salt, and pepper until smooth. Set aside.
To Prepare the Eggs
Preheat the air fryer to 400℉.
In a small bowl whisk the 2 remaining eggs. In a separate bowl combine the panko and seasoned bread crumbs. Put the flour in a third shallow bowl.
Dip the egg whites in flour, followed by the egg wash, and then the bread crumbs mixture gently pressing to adhere. Repeat with the remaining egg whites.
Spray the crumbs with cooking spray, and then carefully place egg whites into the air fryer basket.
Air fry for 2-3 minutes per side until browned and crispy.
Fill each fried egg white with the yolk mixture using a spoon or a piping bag. Serve immediately.
To Boil Eggs in Water: Place 6 eggs in a saucepan and cover with water at least ½″ above the eggs. Bring water to a rolling boil over high heat. Cover and remove from heat. Let stand covered for 15-17 minutes (for large eggs). Remove from hot water and place in a bowl of ice water. To Deep Fry the Egg Whites
Heat 3″ of cooking oil in a medium-size pan over medium heat.
Carefully place breaded egg whites into the hot oil. Fry for 2-3 minutes, flipping halfway through. Remove from pan and drain excess oil on a paper towel.
Fill each fried egg white with the yolk mixture using a spoon or a piping bag. Serve immediately.
Cheesy, easy, and comforting, this chicken parmesan recipe is a restaurant favorite made easy at home.
Tender breaded chicken breasts are covered in marinara and baked with cheese until golden and bubbly!
An Easy Chicken Parmesan
Chicken parmesan, also known as chicken parmigiana, is an Italian favorite. This dish originated from Italian immigrants in the US in the ’50s and is thought to be a twist on eggplant parmesan.
It’ll look like you spent hours in the kitchen, but this parmesan chicken recipe is easy to make with common ingredients.
While it is traditionally deep-fried or often pan-fried in melted butter, this baked chicken parmesan is an easier version without all of the oil.
The chicken comes out tender and juicy, and tastes as good as a restaurant at a fraction of the price.
Ingredients for Chicken Parmesan
Chicken – For this chicken parmesan recipe, you’ll need boneless skinless chicken breasts or chicken cutlets. If using chicken breasts, pound them to ½-inch thick so they cook evenly.
Breading – I use two types of crumbs in this breadcrumb mixture; Panko adds crunch, while the finer breadcrumbs give a more even crust. Use pre-seasoned breadcrumbs, or add some Italian seasoning and salt to your own fine breadcrumbs.
Cheese – Parmesan cheese adds flavor while the melted mozzarella cheese gives this chicken parm recipe its delicious cheesy topping.
TomatoSauce – Any marinara or pasta sauce will work, I choose a high quality sauce as the sauce adds a lot of flavor to this dish.
How to Make Chicken Parmesan
Here is a basic overview, you can find the full chicken parmesan recipe below.
Bread the chicken: Bread the chicken breasts and lightly brown them in a pan (per the recipe below).
Add marinara sauce: Place them into a casserole dish with marinara sauce and top with cheese.
Top with cheese & bake: Bake until the chicken is cooked through and the cheese is golden brown and bubbly.
Once it comes out of the oven, sprinkle it with fresh basil and parsley and serve it over pasta like spaghetti.
Leftovers
Leftover chicken parmesan is delish as a chicken parmesan sandwich.
Keep leftover chicken parmesan in a covered container for up to 4 days and reheat portions in the microwave or air fryer with some fresh Parmesan cheese.
To freeze prepared chicken parmesan, cool completely. Once cool, seal in freezer-safe food storage containers or quart-sized freezer bags. Thaw overnight in the refrigerator before reheating. The chicken will not be as crispy once frozen, but it is still delicious.
More Baked Chicken Recipes
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Easy Chicken Parmesan
This easy chicken parmesan recipe is a family favorite, perfect served over pasta!
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Preheat the oven to 425°F.
Place the flour in a shallow bowl or dish. Place the eggs in a second shallow dish and beat with a fork.
In a third shallow dish, combine Panko, Italian seasoned crumbs, grated Parmesan, 2 tablespoons fresh parsley, ½ teaspoon salt, and ¼ teaspoon pepper.
Using a meat mallet, pound the chicken breasts to ½-inch thickness. After pounding, if they’re very large, you can cut them in half. Pat the chicken dry with paper towels and season with ½ teaspoon salt and ¼ teaspoon black pepper.
Dip chicken into the flour and shake to remove any excess. Dip chicken in beaten eggs, then into the bread crumb mixture and gently press to adhere.
Preheat the oil over medium-high heat in a large skillet. Brown the chicken for about 2 minutes per side or until golden. It does not need to cook through.
In the bottom of a 9×13 baking dish, add 1 ½ cups of marinara sauce. Add the browned chicken. Top each piece of chicken with 2 tablespoons of marinara sauce in the center. Top with mozzarella and shredded parmesan.
Bake for 20-25 minutes or until golden and bubbly and the chicken reaches an internal temperature of 165°F with an instant-read thermometer.
Sprinkle with fresh herbs and serve over pasta.
Pound the chicken breasts to an even thickness so they cook evenly. Chicken cutlets can be used in place of chicken breasts.
Dab the chicken dry with a paper towel, this will help the coating stick.
Gently press the breadcrumbs onto the chicken to ensure they adhere.
Preheat the oil in the pan before adding the chicken for a crispier crumb.
Don’t add too much sauce to the baking pan, you can heat extra sauce on the side if desired.
Course Chicken, Dinner, Entree, Main Course
Cuisine Japanese
