Get ready for a dinner that’s both crispy and cheesy, all in one pan. These chicken cutlets are coated in a ranch-seasoned panko mixture with melted Monterey Jack cheese, then baked until the crust is golden brown and the meat stays juicy and tender. It’s a simple, satisfying meal that comes together in just 35 minutes.
Alongside the chicken, you’ll find buttery green beans and crispy potato wedges, plus a sriracha-spiked mayo for dipping. The combination of flavors and textures makes this dish a winner for busy weeknights. No complicated steps-just great food on the table fast.
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Recipe details
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Ingredients
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Wash and cut the potatoes into wedges. Toss with a drizzle of oil, salt and pepper. Spread on one side of the baking sheet. Bake for 10 minutes.
- Meanwhile, trim the green beans. In a small bowl, mix the mayonnaise with the sriracha to make the spicy mayo. Set aside.
- In a shallow dish, combine the panko breadcrumbs, ranch spice and a pinch of salt and pepper. Grate the Monterey Jack cheese and mix it into the panko mixture.
- Pat the chicken cutlets dry with paper towels. Season lightly with salt and pepper. Press each cutlet into the panko-cheese mixture, coating both sides evenly.
- After the potatoes have baked for 10 minutes, remove the baking sheet. Push the potatoes to one side and place the green beans on the other side. Drizzle the green beans with a little oil and season with salt and pepper.
- Place the coated chicken cutlets in the center of the baking sheet, between the potatoes and green beans. Return to the oven and bake for 15-18 minutes, until the chicken is cooked through (internal temperature 165°F) and the crust is golden and crispy.
- Serve the chicken with the potato wedges and green beans. Drizzle the sriracha mayo over the chicken or serve on the side for dipping.
Recipe Tips
For extra crispy chicken, make sure the panko mixture is evenly pressed onto the cutlets.
If your green beans are thick, blanch them for 2 minutes in boiling water before roasting to ensure they’re tender.
Adjust the sriracha amount to your spice preference-add more for extra heat or less for a milder kick.
FAQ
Can I use a different cheese instead of Monterey Jack?
Yes, you can substitute with cheddar, mozzarella or any melting cheese you prefer.
How do I know the chicken is fully cooked?
Use an instant-read thermometer inserted into the thickest part of the cutlet; it should read 165°F (74°C).
Can I make this dish ahead of time?
This dish is best served fresh, but you can prep the ingredients (cut potatoes, trim beans, mix panko) up to a day in advance.
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