Crispy Baked Chicken Cutlets with Roasted Carrots and Potato Wedges

Craving the crunch of fried chicken without the guilt? These baked chicken cutlets deliver all the crispy satisfaction with a golden, cheesy panko crust that will have you doing a double take. The secret? A blend of Monterey Jack cheese and ranch seasoning that bakes into an irresistible coating.

Pair these crunchy cutlets with roasted carrots and potato wedges for a complete meal that comes together in just 35 minutes. A dollop of sriracha-spiked mayo adds a spicy kick that ties everything together. Simple, fast and utterly delicious!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut potatoes into ½-inch wedges. Peel carrots and cut into 3-inch sticks. Toss potatoes and carrots with cooking oil, salt and pepper. Spread on one side of the baking sheet.
3. In a shallow dish, combine panko breadcrumbs, grated Monterey Jack cheese and ranch spice. Mix well.
4. Pat chicken cutlets dry with paper towels. Season with salt and pepper. Press each cutlet into the panko mixture, coating both sides evenly.
5. Place coated cutlets on the other side of the baking sheet. Dot each cutlet with a small piece of butter.
6. Bake for 20-25 minutes, flipping vegetables halfway, until chicken is golden and cooked through (internal temp 165°F) and vegetables are tender.
7. Meanwhile, mix mayonnaise and sriracha in a small bowl to make the dipping sauce.
8. Serve chicken cutlets with roasted carrots, potato wedges and sriracha mayo on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally to about ½-inch thickness to create cutlets. Adjust baking time as needed.

How do I reheat leftovers?

Reheat in a 375°F oven for about 10 minutes to restore crispiness. Avoid microwaving as it will soften the coating.

Can I make this dairy-free?

Substitute the Monterey Jack cheese with a dairy-free shreds and use vegan butter or oil. The texture may vary slightly.