Crispy Panko Mozzarella Chicken with Roasted Vegetables and Fresh Bruschetta Topping

This recipe brings together the best of crispy, cheesy chicken and fresh, bright flavors. Tender chicken cutlets are topped with a crunchy panko and mozzarella crust, then baked until golden. A simple bruschetta-inspired mixture of diced tomatoes, parsley, garlic, and lemon zest adds a burst of freshness that perfectly complements the savory chicken.

Alongside, you’ll find a colorful medley of roasted potatoes, carrots, and green beans, all seasoned simply with salt and pepper. The result is a well-rounded, satisfying meal that’s sure to become a weeknight favorite. Serve with extra lemon wedges for a bright finish.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView 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

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 the oven to 425°F (220°C). Wash and dry all produce. Dice the potatoes into ½-inch pieces. Trim, peel, and cut the carrot on a diagonal into ½-inch-thick pieces. In a small bowl, combine the panko breadcrumbs, shredded mozzarella, half of the mayonnaise, a pinch of salt, and a pinch of black pepper. Set aside.
2. On one side of a baking sheet, toss the diced potatoes and carrot pieces with a drizzle of oil, salt, and pepper. Spread them in a single layer. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Place the chicken on the opposite side of the baking sheet (if making 4 servings, use a second baking sheet for the chicken). Spread the tops of the chicken with the remaining mayonnaise, then top with the panko-mozzarella mixture, pressing gently to adhere. Roast on the middle rack until the vegetables are tender and the chicken is cooked through (the panko should be golden brown), about 20-25 minutes. (For 4 servings, roast on the middle and top racks, swapping positions halfway through.) If the chicken finishes before the vegetables, transfer it to a plate and continue roasting the vegetables.
3. While the chicken and vegetables roast, dice the tomato into ¼-inch pieces. Finely chop the parsley. Peel and mince the garlic. Zest the lemon, then cut it in half. In a small bowl, combine the diced tomato, chopped parsley, minced garlic, the juice from half the lemon, a pinch of salt, and a pinch of black pepper. Add lemon zest to taste and stir to combine.
4. Divide the roasted chicken and vegetable jumble among plates. Spoon the tomato bruschetta topping over the chicken. Serve with the remaining lemon wedges on the side.

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 substitute the vegetables?

Absolutely! Feel free to swap in other root vegetables like sweet potatoes, parsnips, or broccoli. Adjust roasting time as needed.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. The bruschetta topping is best added fresh after reheating.