Crispy Caesar Chicken Cutlets with Parmesan Frico Roasted Vegetables

This dish takes the classic flavors of Caesar salad and transforms them into a hearty, satisfying main course. Tender chicken cutlets are coated in a crunchy panko crust with a hint of Italian seasoning, then baked to golden perfection. The real star? A side of roasted carrots and green beans topped with crispy, lacy Parmesan frico that adds a savory, salty crunch.

It’s a complete meal on one sheet pan, making cleanup a breeze. The creamy Caesar dressing doubles as both a marinade and a dipping sauce, tying everything together. Whether you’re looking for a weeknight dinner or a dish to impress guests, this recipe delivers big flavor with minimal effort.

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Ingredients

9 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in the middle and top positions. Lightly oil a baking sheet. Wash and dry all produce. Trim, peel and halve carrots lengthwise; cut into pieces about the size of green beans.
2. In a medium bowl, combine panko, half the Parmesan (reserve the rest), 1 teaspoon Italian seasoning (2 teaspoons for 4 servings), a drizzle of olive oil, salt and pepper. Measure the Italian seasoning carefully; we sent extra.
3. Pat chicken cutlets dry with paper towels; season with salt and pepper. Place on one side of the prepared baking sheet. Brush tops of chicken evenly with a thin layer of Caesar dressing (save the rest for serving). Mound the panko mixture onto the coated sides, pressing gently to adhere. (No need to coat the undersides.) Roast on the middle rack for 10 minutes.
4. Meanwhile, toss green beans and carrots on a second baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until tender and lightly browned, 15-20 minutes.
5. After the chicken has roasted for 10 minutes, remove the sheet from the oven. Sprinkle the remaining Parmesan into a 6-inch-wide circle on the empty side of the same sheet. (For 4 servings, make two 6-inch circles.) Return to the middle rack and roast until the chicken is browned and cooked through and the frico is golden brown, 6-10 minutes. Watch the frico closely to avoid burning. Let the chicken rest; allow the frico to cool until crispy, then transfer to a paper towel-lined plate.
6. Break the frico into bite-size pieces and toss with the roasted green beans and carrots. Divide the vegetables and chicken between plates. Drizzle the remaining Caesar dressing over the chicken or serve on the side for dipping.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness (about 1/2 inch) to ensure they cook evenly and in the same time frame.

What if I don't have Italian seasoning?

You can substitute with a mix of dried oregano, basil, thyme and rosemary or simply use dried oregano alone.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free panko breadcrumbs and ensure your Caesar dressing is gluten-free. The rest of the ingredients are naturally gluten-free.