Healthy Homemade Freezer Chicken Patties


I pack the kids lunches every day – I love doing it. I know, sick. Whenever I inspect their lunches and nothing is eaten, I inquire as to what in the world could have been better then my meticulously thought out lunch.

The most frequent answers? Chicken patties and mozzarella sticks.

A few times I tried some of the organic chicken patties from the store. They were ok, but I knew I could do better and perhaps amp up the nutrition.

Then I stumbled upon a recipe for breaded chicken cutlets in the Make Ahead section of the September Martha Stewart Living.  They were exactly what I was looking for! The beauty of them is that you make a huge batch, freeze them, and then pop in the oven, no work at all.


Kids LOVED them. LOVED.

Healthy Homemade Freezer Chicken Patties
Modified from Martha Stewart Living Make Ahead column, September 2014, page 65.
  • 3 1/2 cups whole wheat panko crumbs
  • 1/2 cup ground flax seed
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 2 lbs organic boneless chicken breasts
  • 1/2 cup whole wheat pastry flour
  • 4 eggs
  1. Oven to 400. Toss the panko and flax with olive oil and salt and spread on rimmed baking sheet. Bake 15 minutes, stirring at least once.
  2. Take the chicken breasts and slice them in half horizontally so you have two thin cutlets.
  3. Set up 3 bowls – flour, toasted breadcrumbs, whisked eggs.
  4. Salt and pepper the chicken then dredge both sides in flour, tapping off excess. Dip into eggs and let the excess drip off, then into panko.
  5. Lay the cutlets on a one flat layer on a baking sheet lined with parchment – if you have to fit them all onto one pan, put a layer of parchment between the layers. Freeze for 2 hours, then put into resealable bags for up to 1 month.
  6. When ready to bake, put on a wire rack on top of a baking sheet. Bake at 450, flipping once, for 15 minutes.


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