Go Back
–+ servings

Giant Chicken Cutlet Meal Prep Recipe

45 minutes
Serves 8 portions
pin it Print

Ingredients 

  • 2 lb ground chicken
  • 2 tsp kosher salt
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • All-purpose flour for dusting
  • 2-3 large eggs beaten
  • Panko breadcrumbs enough to fully coat
  • Olive oil for drizzling

Directions 

  • Preheat the oven to 425°F and line a sheet pan with parchment paper. Lightly drizzle with olive oil.
  • In a large bowl, combine the ground chicken, kosher salt, garlic powder, and onion powder.
  • Press the mixture evenly onto the prepared sheet pan into one large rectangle, about ¼-inch thick.
  • Lightly dust the surface with flour.
  • Pour the beaten eggs over the chicken and spread evenly across the surface.
  • Generously coat with panko breadcrumbs, pressing gently so they adhere.
  • Drizzle lightly with olive oil to help the coating crisp as it bakes.
  • Bake for 20–25 minutes, or until golden brown, crispy, and fully cooked through.
  • Let the cutlet rest for a few minutes before slicing, freezing, or serving.
  • This is the base method for how to make a giant chicken cutlet you can use for meal prep all week.
  •  
  • Slice into strips for wraps, cubes for salads, or larger portions for sandwiches.
  •  
  • Always cool completely before freezing to maintain the crispy coating.
  •  
  • Reheats directly from frozen in the oven or air fryer for best texture.