I would like to cook a large amount of chicken shnitzel and freeze it. Will it still taste good and have good texture when reheated? Or should I prepare the chicken up to the cooking stage (pound it, season, dredge it with egg and flour/breadcrumbs) and then freeze it?
If you *must* freeze, prepare (pound, bread) the chicken cutlets first and freeze them individually, wrapped in plastic. When you cook them, cook them from a frozen state to ensure that they're juicy inside and crispy outside.
I gotta say that making schnitzel is so easy and so fast, I wonder why you can't prepare them from fresh chicken the day you're going to serve 'em.