Description
This Baked Chicken Cutlets with Roasted Veggies recipe offers a simple, delicious, and healthy meal that combines crispy, seasoned chicken cutlets with a medley of perfectly roasted vegetables. It's a balanced dinner ready in just 30 minutes, perfect for busy weeknights.
Ingredients
Chicken Cutlets
- 1 lb chicken breast cutlets (about 4 thin chicken cutlets)
- 3 tbsp flour
- 1/2 tsp garlic powder
- 1/4 cup parmesan cheese
- 1/4 cup Italian seasoned bread crumbs
- 2 eggs, scrambled
Vegetables
- 1 cup broccoli florets
- 1 cup zucchini squash, chopped into thick bite-sized pieces
- 1/4 red onion, roughly chopped
- 1 cup mushrooms, sliced
- 1/2 cup grape tomatoes
Seasoning & Garnish
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- Chopped parsley for garnish
- Grated parmesan for garnish
Instructions
- Prepare dredging stations: Gather three dishes—place flour and 1/2 tsp garlic powder in the first, scrambled eggs in the second, and mix bread crumbs with parmesan cheese in the third.
- Coat the chicken: Dip each chicken cutlet first in the flour mixture, then in the egg, and finally roll it in the bread crumb and parmesan mixture, ensuring an even coating.
- Arrange on cookie sheet: Lay each coated chicken breast flat on one side of a cookie sheet, making sure they don’t overlap for even cooking.
- Prepare vegetables: Combine broccoli, zucchini, red onion, and mushrooms in a bowl. Spread them on the other side of the cookie sheet, drizzle with olive oil, and season with garlic powder, salt, and pepper. Toss gently to coat all vegetables evenly.
- Bake the dish: Place the cookie sheet in a preheated oven at 375˚F (190˚C) and bake for 20 minutes to cook chicken and roast vegetables halfway.
- Add grape tomatoes: Remove the sheet, scatter the grape tomatoes over the vegetables, then return to the oven and bake for an additional 3-5 minutes, or until the chicken is cooked through and vegetables are tender.
- Garnish and serve: Once baked, sprinkle chopped parsley and extra grated parmesan over the chicken and vegetables. Serve immediately while hot and enjoy this wholesome meal.
Notes
- For crispier chicken, you can spray the breaded cutlets lightly with cooking spray before baking.
- Adjust seasoning to taste, especially salt and pepper on the vegetables.
- If chicken breasts are thick, pound them to even thickness for uniform cooking.
- Leftover roasted vegetables can be refrigerated and used in salads or wraps.
- This recipe can be adapted to gluten-free by using gluten-free bread crumbs and flour alternatives.
