Southwest Chicken Cutlets with Monterey Jack and Roasted Veggies

These crispy chicken cutlets are coated in a bold Southwest spice blend and panko breadcrumbs, then baked until golden and juicy. A layer of melted Monterey Jack cheese takes them over the top. Serve alongside creamy mashed potatoes and roasted green peppers and onions for a complete, restaurant-quality meal at home.

The combination of crunchy chicken, smooth potatoes and tender roasted veggies makes every bite interesting. This recipe is perfect for a busy weeknight when you want something hearty and flavorful without spending hours in the kitchen.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut potatoes into 1-inch cubes. Place in a pot, cover with salted water and bring to a boil. Cook until tender, about 15 minutes. Drain and return to pot.
3. While potatoes cook, slice onion into 1/2-inch wedges. Cut green pepper into 1-inch pieces. Toss with olive oil, salt and pepper on one side of the prepared baking sheet. Roast for 15-20 minutes until tender and lightly charred.
4. In a shallow dish, combine panko breadcrumbs, chili powder, Southwest spice blend and a pinch of salt and pepper.
5. Pat chicken cutlets dry and season with salt and pepper. Brush with cooking oil, then press into the breadcrumb mixture to coat evenly.
6. Place coated cutlets on the other side of the baking sheet with the vegetables. Bake for 10-12 minutes, until chicken is cooked through and crust is golden.
7. Sprinkle Monterey Jack cheese over the cutlets and bake for 2 more minutes until melted.
8. Mash the cooked potatoes with butter and sour cream until smooth. Season with salt and pepper to taste.
9. Serve the crispy chicken cutlets with mashed potatoes and roasted veggies. Enjoy!

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes. Slice chicken breasts in half horizontally to create thin cutlets or pound them to an even thickness for even cooking.

Can I make this recipe dairy-free?

You can substitute the butter with a dairy-free alternative, use vegan sour cream and omit the cheese or use a dairy-free cheese. The breadcrumb coating will still be crispy.

How do I reheat leftovers?

Reheat in a 350°F oven for about 10 minutes to keep the chicken crispy. Avoid microwaving as it will make the breading soggy.