Crispy Parmesan-Crusted Chicken with Roasted Frico Veggies

Forget the salad-this Caesar-inspired dish puts the creamy, tangy dressing to work as a flavor-packed coating for crunchy chicken cutlets. Paired with roasted carrots and green beans topped with a crispy Parmesan frico, it’s a complete meal that’s anything but ordinary.

The magic happens in the oven: the chicken gets a thin layer of Caesar dressing and a panko-Parmesan crust, while the veggies roast until tender. A final sprinkle of Parmesan bakes into a golden, lacy frico that you break into pieces and toss with the vegetables. Every bite delivers crunch, savory richness and a hint of tang.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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 produce. Trim, peel and halve carrots lengthwise; cut crosswise into pieces about the size of green beans.
2. In a medium bowl, combine panko, half the Parmesan (reserve the rest), 1 tsp Italian seasoning (2 tsp for 4 servings), a drizzle of olive oil, salt and pepper. Mix well.
3. Pat chicken cutlets dry with paper towels; season all over with salt and pepper. Place on one side of the prepared baking sheet. Brush tops of chicken with a thin layer of Caesar dressing (save the rest for serving). Mound the panko mixture onto the coated tops, pressing 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 chicken has roasted 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 circles). Return to the middle rack and roast until chicken is browned and cooked through and the frico is golden brown, 6-10 minutes. Watch closely to avoid burning. Let chicken rest; let frico 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 veggies 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, 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.

What can I substitute for Caesar dressing?

You can use a creamy ranch dressing or a simple mixture of mayonnaise, lemon juice and anchovy paste for a similar tangy flavor.

Can I make this dish ahead of time?

The frico is best enjoyed fresh and crispy. You can prep the vegetables and panko mixture in advance, but assemble and bake just before serving.