Sheet Pan Breaded Chicken Cutlet with Caesar Salad

Sometimes, when the air receives crisp and the leaves start to fall, I discover myself reminiscing about the comforting ingredients of my childhood. Sheet Pan Breaded Chicken Cutlet with Caesar Salad served on pinnacle is a dish that seamlessly blends comfort and taste, making it best for busy weeknights or a leisurely Sunday dinner. This recipe takes me returned to easier times, the place the aroma of freshly baked poultry would fill the farmhouse, and we’d collect round the desk for a hearty meal. The breaded cutlets are a nod to common Midwestern fare, crispy on the backyard and juicy on the inside, whilst the Caesar Salad provides a fresh, tangy twist. This aggregate no longer solely saves on cleanup however additionally brings collectively the exceptional of each worlds in a single, gratifying dish. My hope is that this recipe fills your domestic with warmness and leaves you with fond memories, simply as it has completed for my household over the years.

Ingredients

• 4 boneless, skinless poultry breasts, pounded and flattened
• 1 cup all-purpose flour
• 2 giant eggs, beaten
• 1 half cups panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 cup olive oil
• 1 head of romaine lettuce, chopped
• 1/2 cup Caesar dressing
• 1/2 cup croutons
• 1/4 cup shaved Parmesan cheese

Directions

Preheat your oven to 400°F (200°C).
Prepare a baking sheet by using lining it with parchment paper or gently greasing it with olive oil.
Set up a breading station with three shallow dishes. Place the flour in the first dish. Beat the eggs in the 2nd dish. In the 0.33 dish, mix the panko breadcrumbs, grated Parmesan cheese, salt, pepper, garlic powder, onion powder, and paprika.
Dredge every hen breast in the flour, shaking off any excess, then dip it into the overwhelmed eggs, and ultimately coat it absolutely in the breadcrumb mixture.
Place the breaded poultry breasts on the organized baking sheet. Drizzle with olive oil.
Bake in the preheated oven for 25-30 minutes, or till the hen is golden brown and cooked through, with an inner temperature of 165°F (74°C).
While the poultry is baking, put together the Caesar salad by using combining the chopped romaine lettuce, Caesar dressing, croutons, and shaved Parmesan cheese in a giant bowl. Toss till properly coated.
Once the hen cutlets are completed baking, take away them from the oven and let them relaxation for a few minutes.
Serve every fowl cutlet with a beneficiant element of Caesar salad on top.

Variations & Tips

For a spicier kick, strive including a pinch of cayenne pepper to the breadcrumb mixture. If you are searching for a more healthy option, you can swap out the common breadcrumbs for entire wheat panko or even overwhelmed cornflakes for more crunch. Additionally, sense free to customise the salad via including cherry tomatoes, sliced cucumbers, or even a handful of olives for a Mediterranean twist. If you are quick on time, store-bought breaded poultry tenders can be used as a rapid alternative.

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