5.0 from 3 votes
Baked Chicken Cutlets with Roasted Veggies
These Baked Chicken Cutlets are packed with flavor just like the classic Italian dish, but are baked to be more light and healthy! This recipe pairs them with roasted vegetables for a full dinner made all on one sheet pan.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 292 kcal
Course:
Dinner
Cuisine:
American
Ingredients
For the chicken:
- 1 lb chicken breast cutlets (about 4 thin chicken cutlets)
- 3 tbsp flour
- 1/2 tsp garlic powder
- 1/4 cup parmesan
- 1/4 cup Italian seasoned bread crumbs
- 2 eggs sliced
For the vegetables:
- 1 cup broccoli florets
- 1 cup zucchini squash chopped to thick bite sized pieces
- 1/4 red onion roughly chopped
- 1 cup mushrooms sliced
- 1/2 cup grape tomatoes
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
Garnish
- chopped parsley
- grated parmesan
Instructions
- Gather 3 dishes. Place the flour and garlic powder in one, scramble the eggs and place them in another, and mix the bread crumbs and parmesan in the last.
- Coat each piece of chicken in the flour mixture, then dip in the egg mixture, and then roll in the bread crumbs to coat.
- Place each chicken breast flat on one side of a cookie sheet.
- Mix the vegetables together and spread them on the other side of the cookie sheet. Then drizzle with olive oil and season with the garlic powder, salt and pepper.
- Bake at 375˚F for 20 minutes.
- Add the cherry tomatoes and place back in the oven for 3-5 minutes or until the chicken is cooked through.
- Once done, garnish with freshly chopped parsley and additional parmesan. Serve hot and enjoy!
Cup of Yum
Notes
- If chicken is not already in prepared cutlets, cut each chicken breast horizontally into thin slices about 1/4-1/2 inch thick. Lay the chicken between sheets of plastic wrap and beat each piece to an even 1/4 inch thickness with a meat mallet.
- If chicken is not already in prepared cutlets, cut each chicken breast horizontally into thin slices about 1/4-1/2 inch thick. Lay the chicken between sheets of plastic wrap and beat each piece to an even 1/4 inch thickness with a meat mallet.
- You can omit or add vegetables to this mixture to your taste preference. Other veggies that work well are:
- red bell pepper
- yellow squash
- asparagus
- eggplant
- artichokes
Nutrition Information
Serving
1cutlet with veggies
Calories
292kcal
(15%)
Carbohydrates
15g
(5%)
Protein
33g
(66%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Cholesterol
159mg
(53%)
Sodium
521mg
(22%)
Potassium
751mg
(21%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
575IU
(12%)
Vitamin C
31mg
(34%)
Calcium
121mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 292
% Daily Value*
| Serving | 1cutlet with veggies | |
| Calories | 292kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 33g | 66% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 159mg | 53% |
| Sodium | 521mg | 22% |
| Potassium | 751mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 31mg | 34% |
| Calcium | 121mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.