Crispy Parmesan Chicken Cutlets with Lemon Cream Spaghetti and Roasted Tomatoes

This cozy chicken dinner pairs crisp-topped baked cutlets with twirlable spaghetti in a bright, creamy lemon sauce. Roasted grape tomatoes add a sweet, juicy pop alongside the savory Parmesan crust.

The topping comes together with panko, Parmesan, mayonnaise, Dijon mustard and seasoning, then bakes onto the chicken until golden and flavorful.

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Ingredients

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven for baking and roasting. Bring a large pot of salted water to a boil for the spaghetti.
2. Prepare the produce: halve the grape tomatoes, mince the garlic and zest the lemon if desired before cutting it into wedges.
3. Arrange the grape tomatoes on one side of a baking sheet. Season with salt and black pepper.
4. Pat the chicken cutlets dry and season all over with salt and black pepper. Place them on the same baking sheet, leaving space between the pieces.
5. In a small bowl, stir together the mayonnaise and Dijon mustard. Spread the mixture over the tops of the chicken cutlets.
6. In another bowl, combine the panko breadcrumbs, Parmesan cheese and fry seasoning. Press the crumb mixture onto the coated tops of the chicken.
7. Bake until the tomatoes are softened and the chicken is cooked through with a golden, crisp topping.
8. While the chicken bakes, cook the spaghetti in the boiling salted water until tender. Reserve a splash of pasta cooking water, then drain.
9. Return the pot to the stove over low heat. Add the minced garlic and cream cheese, then stir in a splash of reserved pasta water to loosen into a creamy sauce.
10. Add the cooked spaghetti, roasted tomatoes and a squeeze of lemon juice. Toss until the pasta is coated, adding more reserved pasta water as needed to make the sauce silky. Season with salt and black pepper.
11. Divide the lemon cream spaghetti between plates. Top with the Parmesan-panko chicken cutlets and serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes. The recipe uses spaghetti, but another long pasta shape can work if you cook it until tender and toss it with the same lemon cream sauce.

What makes the chicken crust stick?

A mixture of mayonnaise and Dijon mustard coats the chicken, giving the panko, Parmesan and seasoning something to adhere to while baking.

Can I make the sauce creamier?

Use the reserved pasta cooking water to adjust the texture. Add it a splash at a time while tossing until the cream cheese coats the spaghetti smoothly.

How do I know the chicken is done?

The chicken should be cooked through and the safest check is an instant-read thermometer inserted into the thickest part registering 165°F.