Can you prepare chicken cutlets and cook them the next day?

1. Brining: Brine the chicken breasts for at least 1 hour or overnight in a mixture of water, salt, sugar, and herbs.

2. Pounding: Pound the chicken breasts between two sheets of plastic wrap until they're about 1/4-inch thick.

3. Seasoning: Season the chicken breasts with salt, pepper, and any desired spices or herbs.

4. Coating: Whisk together eggs and milk. Dip the chicken breasts in the egg mixture, then coat them in breadcrumbs.

Chilling: Place the breaded chicken breasts on a baking sheet lined with parchment paper and refrigerate them overnight. This will help the breading adhere better to the chicken and prevent it from falling off during cooking.

Cooking the next day:

1. Preheat the oven: Preheat the oven to 450°F.

2. Baking: Remove the chicken breasts from the refrigerator and let them come to room temperature for about 15 minutes. Place them on a parchment-lined baking sheet.

3. Baking time: Bake the chicken breasts for about 12-15 minutes or until they're cooked through and golden brown.

4. Resting: Remove the chicken breasts from the oven and let them rest for a few minutes before serving.

By following these steps, you can prepare and cook delicious chicken cutlets ahead of time and enjoy them the next day without sacrificing taste or quality.