Cheesy Baked Chicken Cutlets with Sriracha Mayo, Green Beans and Potato Wedges

This oven-baked chicken dish delivers all the crunch and flavor of fried chicken without the mess. Tender chicken cutlets are coated in a cheesy panko crust, then baked until golden and served with a spicy sriracha mayo for dipping. On the side, enjoy crispy potato wedges and buttery green beans for a complete meal that comes together in just 35 minutes.

Perfect for a busy weeknight, this recipe uses simple ingredients and minimal prep. The combination of ranch seasoning and melted Monterey Jack cheese gives the chicken a savory, creamy finish, while the sriracha mayo adds a kick of heat. Serve it all together for a satisfying dinner that the whole family will love.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the potatoes into 1/2-inch thick wedges. Toss with 1 teaspoon olive oil, salt and pepper. Spread in a single layer on one side of the prepared baking sheet. Roast for 10 minutes.
3. While potatoes roast, trim the ends of the green beans. In a small bowl, mix the mayonnaise and sriracha to make the sriracha mayo. Set aside.
4. In a shallow dish, combine the panko breadcrumbs, ranch spice and half of the shredded Monterey Jack cheese. Season with salt and pepper.
5. Pat the chicken cutlets dry and season with salt and pepper. Press each cutlet into the panko mixture, coating both sides evenly.
6. Remove the baking sheet from the oven. Push the potato wedges to one side and add the green beans to the other side. Drizzle green beans with remaining 1 teaspoon olive oil and season with salt and pepper. Place the coated chicken cutlets in the center of the baking sheet.
7. Return the baking sheet to the oven and bake for 12 minutes, until chicken is cooked through and golden.
8. Remove from oven. Top each chicken cutlet with the remaining Monterey Jack cheese. Add a pat of butter to the green beans. Bake for another 3 minutes, until cheese is melted and beans are tender.
9. Serve the chicken with potato wedges and green beans. Drizzle sriracha mayo over the chicken or serve on the side for dipping.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally to about 1/2-inch thickness to create cutlets, then proceed as directed.

Can I make this recipe gluten-free?

Yes, use gluten-free panko breadcrumbs and ensure all other ingredients are gluten-free.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.