Thank you to the people who suggested freezing cutlets

I just perfected my Parmesan panko crust cutlets for lemon chicken. They are amazing. It's a seasoned flour then egg dip then 1:1 ratio panko and grated Parmesan cheese.

Also would be fabulous for chicky chicky parm parm or sandwiches or ?

Someone here suggested prepping a batch then freezing them individually. They said it works best to go straight from freezer to pan to preserve crust and get a nice gold without overcooked chicken.

I can't wait. This will make that meal irresistibly easy, make some pasta and throw together a lemon cream sauce w butter, flour, chicken broth, lemon zest and juice and cream. What's nice about this sauce is it doesn't separate like a cream only sauce, it reheats beautifully.

So now I can have a three sessions of 15 minutes cooking for two to three fresh meals per round. I'm guessing one could freeze portions of broth and lemon to speed things up.

Or lemon one night and then chicken parm the next nights cooking pasta 1x. Angel hair cooks quite quickly but I prefer at least thin for this.

This works great for my disability because I don't have to thaw anything or risk waste if I end up not being able to cook.

I'm learning lots of tricks to up my batch cooking game, esp around having a variety of frozen meals, which is best for me. Right now I have green sauce and meat for enchiladas, just cook rice, a round of regular tacos, a round of meat sauce for spaghetti, a quart of French onion soup and a stuffed pork chop, all homemade. I feel pretty rich.