Get in the swing of quick Spring meals this week! Fresh Panko Chicken Cutlets offer a quick way to enjoy different flavors with easy prep and pairing. There are many flavors of our cutlets to choose from, which makes this versatile for different meals and taste buds. A few of our Panko Breaded Cutlet flavors include:

Apple breaded, Buffalo & Blue Cheese Cutlets, Cheesy Garlic Ciabatta, Cranberry breaded, Garlic Parmesan, Italian breaded, & Lemon Pepper just to name a few.

We know your family will love these! Check out this week’s meal items below.

Market 32 Panko Chicken & Waffles (or pancakes!)

1 lb. Market 32 Panko Breaded Cutlets

Krusteaz Pancake & Waffle Mix

1 container Strawberries

Shop for Panko Chicken & Waffles here!

Lemon Chicken Pasta

1 lb. Market 32 Panko Breaded Cutlets

1 Lemon

1 package PICS Pasta

1 package PICS Frozen Spinach

Shop for Lemon Chicken Pasta here!

Meal 1: Breakfast for Dinner – Market 32 Panko Chicken and Waffles (or pancakes!)


Waffle maker/iron

Large bowl

Measuring cups


Oven-safe bowl or casserole dish

Large skillet

Chef knife

Serrated knife



PICS Maple Syrup

PICS Vegetable Oil Spray

PICS Vegetable Oil

Water or milk per waffle mix directions


Preheat oven to Warm.

Wash strawberries under cool running water, allowing them to dry on a towel. For older children and adults, that may be all the prep needed; cut green tops off and slice into smaller pieces for smaller children.

Follow directions on the package to prepare the Krusteaz waffle batter. You will need 1 egg and vegetable oil (waffle batter recipe is on the package). The Buttermilk flavor is the most authentic for this fun meal. If using a waffle maker, be sure to follow appliance and recipe directions. Tip – spray PICS Vegetable Oil on both sides of the waffle maker between each waffle/serving and use tongs to ensure hot waffles can be safely and easily removed from the waffle grid. Place waffles in the bowl or casserole dish as each serving is done to keep warm. They will take a few minutes each round to cook; estimate 2 waffles per person. Hack – No waffle maker? No problem! Pancakes are a great substitute, or you could use PICS Frozen Buttermilk Waffles for a very quick fix!

While waffles are cooking, spray the large skillet and allow to warm. Place the panko chicken cutlets in the skillet and allow to cook for about 4- 5 minutes per side. Panko should be brown and may be slightly crunchy. Check internal temperature with an instant read thermometer, 165 degrees is done.

Set up 4 plates for serving. Slice chicken cutlets into 4-5 pieces. Place 1-2 waffles or pancakes on the plate and top with a pat of butter. Top the waffles with the Market 32 Panko Chicken cutlets. Drizzle PICS Maple Syrup on the chicken and waffles. Add strawberries and serve to some very happy people! Oh, and we can’t forget to mention that there is an eCoupon for strawberries this week! Be sure to clip the eCoupon here.

Meal 2: Lemon Garlic Panko Chicken & Pasta

This spring fling dinner is full of flavor! Minimal preparation keeps time on your side, while the fragrant lemon and garlic aromas bring everyone to the table. You can go big on with either flavor by juicing and zesting the lemon, and/or doubling up on the garlic.


Large saucepan



Large skillet

Zester or grater

Citrus press/juicer

Small paring or chef knife


PICS Olive Oil

1 (10 oz.) Bag PICS Frozen Chopper or Leaf Spinach

3 fresh garlic cloves or 3 TBSP jarred minced garlic

1 cup unsalted chicken stock or broth

Fill the large saucepan with water and follow directions on the PICS Pasta box to prepare. Angel Hair, Farfalle or Spirals are great for this recipe. When the pasta is simmering, add the frozen spinach.

Place the skillet on the stove and add 2 TBSP PICS Olive Oil. Allow oil to warm gently and when shimmering, add 1 diced clove of garlic. Allow the garlic to cook and flavor the oil. Note – Garlic burns easily. Cook the minced garlic for a few minutes and scoop out the bits and discard as they brown. Turn the heat down slightly, add the chicken cutlets, the juice from ½ of the lemon, 1 clove minced garlic, and cook for 4-5 minutes per side until done, internal temperature at 165 degrees. 

The pasta should be cooked just before the chicken is finished. Drain the pasta and return to the saucepan. Once chicken is done, remove to a plate, and add the chicken stock, remaining garlic, remaining juice from the other lemon half, and lemon zest to the skillet. Scrape the bottom of the pan, and stir while warming.

Plate each chicken breast and divide the pasta and spinach evenly between each plate. Top with 1-2 TBSP of lemon-garlic sauce, and fresh parsley or a sprinkle of Market 32 Parmesan Cheese. Enjoy!