Oven-Baked Crispy Chicken Cutlets with Roasted Carrots & Mashed Yukon Golds
Oven-crispy chicken cutlets (no deep-frying) with classic kid sides using winter produce: roasted carrots + mashed Yukon Golds.
Back to full listIngredients
- Hand Trimmed Boneless Skinless Fresh Chicken Breast 1 lb $3.99/lb sale
- Simple Truth Organic® Cut and Peeled Baby Carrots Bag 12–16 oz $1.99
- Organic Yukon Gold Potatoes (3 lb bag) 12 oz (about 2 medium) $3.99
- Egg 1
- Breadcrumbs (panko or regular) 3/4 cup
- Parmesan (optional) 2 tbsp
- Olive oil 2 tbsp
- Butter and/or milk (for mash) 1–2 tbsp butter and/or 2–3 tbsp milk
- Salt + black pepper to taste
- Ketchup or honey mustard (for dipping) as needed
Instructions
- Oven: Heat to 425°F. Line a sheet pan; drizzle 1 tbsp oil on the pan.
- Carrots: Toss carrots with 1 tbsp oil, pinch of salt, pepper. Roast 20–25 min, shaking once.
- Potatoes (stove): Chunk potatoes; boil in salted water 12–15 min until tender. Drain; mash with butter/milk, salt/pepper.
- Chicken: Slice breasts into thin cutlets (or pound). Season with salt/pepper.
- Bread: Beat egg in a bowl. Mix crumbs (+ Parmesan) in another. Dip chicken in egg, then crumbs, pressing to adhere.
- Bake: Place on pan. Bake 10–12 min, flip, bake 6–8 min more until 165°F and crisp.
- Serve: Chicken with mash + carrots; offer dip on the side.
Health notes: High protein. To lighten, use less oil and add extra carrots; keep dipping sauce on the side.
Drink pairing: Lemon sparkling water; adults: light Chardonnay.