Description
Crispy breaded chicken cutlets are roasted alongside tender potatoes and zucchini, then finished with a warm drizzle of barbecue sauce for an easy, satisfying dinner.
Ingredients
Scale
- 4 chicken cutlets, about 1 1/4 pounds total
- 1 pound baby potatoes, halved or quartered if large
- 2 medium zucchini, cut into thick chunks
- 1 large egg
- 1 cup fine breadcrumbs
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1/3 cup barbecue sauce, warmed for drizzling
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper.
- Whisk the egg in one bowl. In a second bowl, combine the breadcrumbs, garlic powder, smoked paprika, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- In a large bowl, toss the potatoes with 1 tablespoon olive oil, half of the Italian seasoning, and a pinch of salt and pepper. In another bowl, toss the zucchini with the remaining olive oil, remaining Italian seasoning, and the rest of the salt and pepper.
- Spread the potatoes on one side of the sheet pan and roast for 10 minutes.
- Dip each chicken cutlet in the egg, then coat in the breadcrumb mixture.
- Remove the pan from the oven, place the breaded chicken on the open section of the pan, and return it to the oven for 10 minutes.
- Add the zucchini to the final open area of the pan and continue roasting for 12 to 15 minutes, or until the chicken reaches 165°F, the potatoes are tender, and the zucchini is lightly browned.
- Rest for 3 to 5 minutes, then drizzle with warmed barbecue sauce and serve.
Notes
- Cut the potatoes into even pieces so they roast at the same rate.
- Add the zucchini later so it stays tender and does not overcook.
- A light drizzle of oil over the breaded chicken helps the coating turn golden.
- For a crunchier coating, use panko instead of fine breadcrumbs.
Nutrition
- Serving Size: 1 plated portion
- Calories: 465
- Sugar: 8g
- Sodium: 610mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 39g
- Cholesterol: 125mg
Keywords: breaded chicken, roasted potatoes, zucchini, sheet pan dinner, baked chicken cutlets, easy family dinner