Crispy Panko Mozzarella Chicken with Roasted Vegetables and Fresh Tomato Bruschetta

This crispy panko mozzarella chicken brings together the best of crunchy, cheesy comfort and bright, fresh flavors. A golden panko and mozzarella crust bakes onto tender chicken cutlets, while a simple tomato, parsley and garlic topping adds a burst of bruschetta-inspired freshness. It’s a satisfying dish that feels both hearty and light.

Roasted potatoes, carrots and asparagus round out the meal with earthy sweetness and a tender-crisp bite. A squeeze of lemon brightens everything up, making this an ideal weeknight dinner that’s sure to impress.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with the rack in the middle position. Wash and dry all produce. Dice the potatoes into ½-inch pieces. Trim, peel and cut the carrot on a diagonal into ½-inch-thick pieces. In a small bowl, combine the panko, mozzarella, half the mayonnaise, a pinch of salt and a pinch of black pepper. Toss the potatoes and carrots on one side of a baking sheet with a drizzle of oil, salt and pepper; arrange in a single layer. (For 4 servings, spread the vegetables across the entire sheet.)
2. Pat the chicken cutlets dry with paper towels and season all over with salt and pepper. Place the chicken on the opposite side of the baking sheet from the vegetables. (For 4 servings, place the chicken on a second baking sheet.) Spread the tops of the chicken with the remaining mayonnaise, then top with the panko mixture, pressing gently to adhere (no need to coat the undersides). Roast on the middle rack until the vegetables are tender, the panko is golden brown and the chicken is cooked through, 20-25 minutes. (For 4 servings, roast on the middle and top racks, swapping the rack positions halfway through.) Tip: If the chicken finishes before the vegetables, carefully transfer the chicken to a plate and continue roasting the vegetables.
3. Meanwhile, dice the tomato into ¼-inch pieces. Finely chop the parsley. Peel and mince the garlic. Zest and quarter the lemon. In a second small bowl, combine the tomato, parsley, garlic, juice from half the lemon, a pinch of salt, a pinch of pepper and as much lemon zest as you like.
4. Divide the chicken and roasted vegetable jumble between plates. Spoon the tomato topping over the chicken. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Pound them to an even thickness (about ½ inch) so they cook evenly and in the same time as cutlets.

How do I store leftovers?

Store leftover chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Can I make this recipe gluten-free?

Yes, substitute gluten-free panko breadcrumbs for the regular panko. Ensure all other ingredients are gluten-free.