Crispy Panko-Crusted Chicken with Bruschetta Topping and Roasted Veggies

This oven-baked chicken dish features tender cutlets topped with a golden panko and mozzarella crust, then finished with a bright tomato, parsley and garlic bruschetta topping. Roasted potatoes, carrots and broccoli round out the meal, making it a satisfying and colorful dinner.

The combination of crunchy panko, melted cheese and fresh bruschetta creates a delightful contrast of textures and flavors. A squeeze of lemon adds a final burst of freshness. Serve with extra lemon wedges on the side.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. In a small bowl, combine panko, mozzarella, half the mayonnaise, a pinch of salt and pepper.
2. Toss potatoes and carrots on one side of a baking sheet with a drizzle of oil, salt and pepper; arrange in a single layer. Pat chicken dry and season with salt and pepper. Place chicken on the opposite side of the baking sheet. Spread tops of chicken with remaining mayonnaise; top with panko mixture, pressing to adhere.
3. Roast on middle rack until veggies are tender, panko is golden and chicken is cooked through, 20-25 minutes. If chicken finishes before veggies, transfer to a plate and continue roasting veggies.
4. Meanwhile, dice tomato into ¼-inch pieces. Finely chop parsley. Peel and mince garlic. Zest and quarter lemon. In a small bowl, combine tomato, parsley, garlic, juice from half the lemon, a pinch of salt, pepper and lemon zest to taste.
5. Divide chicken and veggie jumble between plates. Spoon tomato topping over chicken. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to even thickness for uniform cooking.

Can I substitute the vegetables?

Absolutely! Feel free to swap in other root vegetables like sweet potatoes or parsnips or use green beans instead of broccoli.

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.