I’m bringing spinach & ricotta manicotti and breaded chicken cutlets to a relatives pre-Easter dinner tomorrow, Saturday. The manicotti is no problem to transport but I’m wondering what the best way to handle the breaded cutlets is? Here are the options I am considering:
1. I could bread & refrigerate today, then bring them in a cooler for the three hour trip tomorrow morning.
2. I could bread & freeze today, then bring them in a cooler for the three hour trip
3. I could pound the chicken today and bread in the morning prior to my 10:00 AM departure.
4. I could bring the pounded, un-breaded cutlets to my destination and bread there
I would prefer to get as much of the work as possible done today so breading at my destination is my least favorite option, although I realize that would make the best finished product. I’m concerned about soggy breading, primarily (texture)
Thanks and Happy Holidays!
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