Oven-Baked Crispy Chicken Cutlets with Roasted Carrots & Mashed Yukon Golds
Kid-friendly chicken cutlets with a crunchy oven crust (no deep-frying). Served with sweet roasted carrots and simple mashed potatoes—comfort food that uses winter produce.
Back to full listIngredients
- Hand Trimmed Boneless Skinless Fresh Chicken Breast 1 lb $3.99/lb sale (reg. $4.99/lb)
- Organic Yukon Gold Potatoes (3 lb bag) 12 oz (about 2 medium) $3.99
- Simple Truth Organic® Cut and Peeled Baby Carrots Bag (1 lb) 12–16 oz $1.99
- Simple Truth Organic® Garlic Bulbs (3 ct) 1 clove (optional) $1.99
- Egg 1
- Breadcrumbs (panko or regular) 3/4 cup
- Parmesan (optional) 2 tbsp
- Olive oil 2 tbsp
- Butter 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
- Heat oven to 425°F. Line a sheet pan with parchment or foil; oil it lightly.
- Roast carrots: Toss carrots with 1 tbsp olive oil, a pinch of salt, and pepper. Spread on half the pan and roast 20–25 minutes, shaking once.
- Mash potatoes (stove): Cut potatoes into chunks. Boil in salted water 12–15 minutes until tender. Drain; mash with butter/milk, salt, and (optional) a tiny bit of grated garlic.
- Prep chicken: Slice breasts into thin cutlets (or pound to even thickness). Season both sides with salt and pepper.
- Bread: Beat egg in a shallow bowl. In another bowl mix breadcrumbs + optional Parmesan + a pinch of salt. Dip chicken in egg, then crumbs, pressing to adhere.
- Bake: Place cutlets on the oiled pan (add a drizzle/spray of oil on top for extra crisp). Bake 10–12 minutes, flip, then bake 6–8 minutes more until 165°F internal and crisp.
- Serve: Plate chicken with mashed potatoes and carrots; offer ketchup or honey mustard for dipping.
Health notes: Balanced, high-protein. Keep it lighter by using less oil and serving extra carrots.
Drink pairing: Sparkling water with lemon; for adults, a light Chardonnay.