Crispy Baked Chicken Cutlets with Roasted Carrots and Potato Wedges

Craving fried chicken but want to keep it lighter? These baked chicken cutlets are so crispy and golden, you won’t believe they’re not fried! The secret is a crunchy panko crust mixed with melted Monterey Jack cheese and ranch seasoning, pressed onto the chicken and baked until perfectly crisp.

Serve these cutlets alongside roasted carrot sticks and potato wedges for a complete, satisfying meal. A quick Sriracha mayo adds just the right amount of heat for dipping. Ready in about 35 minutes, this dinner is easy enough for a weeknight but impressive enough for guests.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces.
2. Place 1 tablespoon butter in a small microwave-safe bowl; microwave until melted, about 30 seconds. Stir in panko, Monterey Jack cheese, half the ranch spice, salt and pepper until combined.
3. Toss potatoes on one side of a baking sheet with a large drizzle of oil, remaining ranch spice, salt and pepper. Toss carrots on the empty side with a drizzle of oil, salt and pepper. Roast on top rack for 5 minutes.
4. Meanwhile, pat chicken cutlets dry with paper towels; season all over with salt and pepper. Place on a plate. Spread tops of chicken with 1 teaspoon mayonnaise each (reserve remaining mayo for sauce). Mound panko mixture on top, pressing firmly to adhere (do not coat undersides).
5. After 5 minutes, remove baking sheet from oven. Push vegetables to one side. Carefully place chicken coated sides up on the empty side. Roast until potatoes and carrots are golden brown and tender and chicken is cooked through, 15-20 minutes more.
6. While everything roasts, in a small bowl, combine remaining mayonnaise with Sriracha to taste.
7. Divide chicken, potato wedges and carrots between plates. Serve with Sriracha mayo on the side for dipping.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to about ½-inch thickness for even cooking.

Can I make this recipe gluten-free?

Absolutely! Substitute gluten-free panko breadcrumbs for the regular panko. Ensure your ranch spice blend is also gluten-free.

How do I reheat leftovers?

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