This crispy mozzarella-crusted chicken is a dinner winner! Tender chicken cutlets are coated in a crunchy panko and mozzarella mixture seasoned with Italian herbs, then baked to golden perfection. The result is a juicy, flavorful main dish that’s surprisingly easy to make.
On the side, enjoy sweet roasted carrots with caramelized edges and fluffy couscous tossed with butter and a hint of lemon. It’s a complete, satisfying meal that comes together in under an hour. Perfect for busy weeknights or a special weekend dinner.
Log in to save recipes and build weekly shopping lists.
Recipe details
Nutrition per serving
Dietary labels
Allergen check
Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.
Ingredients
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Peel and slice carrots into ½-inch thick rounds. Toss with a drizzle of olive oil, salt and pepper. Spread on one side of the prepared baking sheet.
- Cook couscous according to package instructions. Fluff with a fork and stir in 1 tablespoon butter and the juice of half the lemon. Keep warm.
- In a shallow dish, combine panko, mozzarella, Italian seasoning and a pinch of salt and pepper.
- Season chicken cutlets with salt and pepper. Press each cutlet into the panko mixture, coating both sides evenly.
- Place coated chicken on the other side of the baking sheet. Bake for 15-18 minutes, until chicken is cooked through and golden and carrots are tender.
- In a small bowl, mix sour cream with remaining lemon juice to taste. Serve chicken with roasted carrots and couscous and drizzle with sour cream sauce.
Recipe Tips
For extra crispy chicken, broil for the last 1-2 minutes.
If you don’t have Israeli couscous, regular couscous or orzo works well.
Feel free to add a pinch of red pepper flakes to the panko mixture for a little heat.
FAQ
Can I use chicken breasts instead of cutlets?
Yes, simply slice chicken breasts in half horizontally to create thin cutlets or pound them to an even thickness.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free panko breadcrumbs and ensure your couscous is gluten-free (or substitute with quinoa).
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Recipe comments
0 DandyRecipes comments
Log in to comment on this recipe.
No DandyRecipes comments yet.