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Healthy Baked Chicken Cutlet being lifted from the pan with a spatula
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5 from 1 vote

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 Time10 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 292kcal

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!

Notes

To make chicken cutlets

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.

Vegetable substitutions

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

Serving: 1cutlet with veggies | Calories: 292kcal | Carbohydrates: 15g | Protein: 33g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 159mg | Sodium: 521mg | Potassium: 751mg | Fiber: 2g | Sugar: 3g | Vitamin A: 575IU | Vitamin C: 31mg | Calcium: 121mg | Iron: 2mg