Another option is to use them to make Chicken Parmesan, or you can fill them with cheese, greens and seasoning and roll them into mini roulades to then pan-fry or bake. [This spicy, streamlined chicken Parmesan is saucy and crispy in all the right ways]Or you can do a variation on paneed chicken, which is my absolute favorite way to eat them. I thought it would go beautifully with the thin, crisp chicken cutlets. Pat the chicken dry with paper towels, then lightly coat the chicken in the seasoned flour. Shake off any excess flour and lay the chicken cutlets flat in the hot pan, in batches if necessary, without crowding.

Source: Washington Post September 29, 2020 18:00 UTC