Chicken Cutlets...help!

[pentex]

I am having a big party next weekend and want to do some of the cooking the night before and then heat up that stuff while I'm cooking other stuff the day of the party.

You know breaded chicken cutlets, i.e. dipped in egg, flour & Breadcrumbs and fried? Has anyone ever made these the usual way (above) and then reheated in the oven to serve? I'd like to be able to do this but don't know if it will still taste good, or if breading will fall off?

Could anyone give me advice?

Thanks!!!!!!!!!!!!!!!

 

[linny172]

I have never done them ahead of time, I would be scared that they would'n be crunchy and may get soggy, but like I said I really don't know

 

[josierac]

You can do them ahead of time if you are making them parmigian. If you are just breading and frying, I wouldn't recommend it. They will be soggy.

You can bread them the day before and make sure you put wax paper in between the layers and fry them the day of.

 

[4merlurkerchris]

I fry mine ahead of time and when I am ready, I put them in a baking pan and then make this sauce:
Melt one stick of butter, then add 1 cup of white wine, the juice of 2 lemons and parsley to taste. Bring to a boil. Pour over the chicken cutlets and bake for 20 minutes at 350 degrees. This recipe is good for 2 pounds of chicken cutlets and can easily be doubled. Then I place the chicken on a platter and pour the sauce over it and garnish with fresh parsley and lemon slices.
Chris