currently doing a menu for a bistro restaurant and i was wondering if it is okay to bread chicken and fish then freeze it? i used to work at a higher end restaurant in a hotel and with anything breaded we usually do it to order. the reason for freezing the breaded chicken and fish is that the current restaurant right now doesnt have that much man power and the owners would like to have everything "prepared". im actually using panko breadcrumbs.
my only concern is that the chicken would still be raw inside while the outside is already really brown.
* im thinking to ensure that the chicken will be really cooked is to lightly fry it so that the breadcrumbs dont turn brown too fast.
* blanch fry then in the oven would be another option.
would be glad to hear your inputs. = )