Crispy Baked Chicken Cutlets with Sriracha Mayo and Roasted Veggies

Craving fried chicken but want a healthier twist? These crispy baked chicken cutlets are coated in a cheesy panko crust and oven-baked to golden perfection. Served alongside roasted carrots and potato wedges, this meal is satisfying and full of flavor.

The secret to the crunch? A mixture of panko breadcrumbs, melted butter and Monterey Jack cheese, pressed onto the chicken and baked until crispy. A drizzle of Sriracha mayo adds a spicy kick that ties everything together. Best of all, this delicious dinner comes together in just 35 minutes.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce 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 of the Ranch Spice, salt and pepper.
3. Toss potatoes on one side of a baking sheet with a 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. Spread tops of chicken with 1 teaspoon mayonnaise each. Mound with panko mixture, pressing firmly to adhere (do not coat undersides).
5. After 5 minutes, remove baking sheet from oven. Push vegetables to one side and carefully place chicken, coated sides up, on the empty side. Roast until vegetables are golden and tender and chicken is cooked through, 15-20 minutes more.
6. In a small bowl, combine remaining mayonnaise with Sriracha to taste. 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 an even thickness for quicker cooking.

Can I make this recipe gluten-free?

Yes, substitute the panko breadcrumbs with gluten-free panko or crushed gluten-free crackers. 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 or toaster oven to maintain crispiness.