If there’s one dinner that never fails at our house, it’s crispy chicken cutlets. Golden, crunchy chicken, simple roasted potatoes, and a peppery arugula salad tossed with olive oil and parmesan—it’s the kind of meal that feels special enough for Sunday dinner but easy enough for a busy weeknight.

I love this recipe because it uses simple ingredients, comes together without much fuss, and everyone at the table is happy. The crispy panko coating seasoned with Hey Old Sport gives the chicken so much flavor, while the roasted potatoes and fresh salad balance everything out perfectly.

This is one of those meals that feels like something you’d order at your favorite neighborhood restaurant, but it’s made right at home.

Why You’ll Love This Recipe

• Family-friendly and kid-approved
• Made with simple pantry staples
• Crispy, flavorful chicken every time
• Perfect for weeknights or Sunday supper
• Pairs beautifully with a fresh salad

Crispy Chicken Cutlets

Ingredients

• 2 large chicken breasts, sliced horizontally into 4 thin cutlets
• 1 cup all-purpose flour
• 2 large eggs
• 2 cups panko breadcrumbs
• 2 tablespoons Hey Old Sport Seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Olive oil or avocado oil, for frying

Instructions

Step 1: Prepare the breading station

Set out three shallow bowls:

• Bowl 1: Flour
• Bowl 2: Eggs, beaten
• Bowl 3: Panko breadcrumbs mixed with Hey Old Sport Seasoning

Step 2: Bread the chicken

Pat the chicken cutlets dry.

Dredge each cutlet in flour, shaking off any excess.

Dip into the beaten eggs.

Press into the seasoned panko breadcrumbs, coating both sides well.

Place breaded cutlets on a plate while you heat the oil.

Step 3: Fry until golden

Heat about 1/4 inch of oil in a large skillet over medium heat.

Once hot, fry the chicken cutlets for about 3–4 minutes per side, or until deeply golden brown and cooked through.

Transfer to a paper towel-lined plate and sprinkle lightly with salt while still warm.

Oven Roasted Potatoes

Ingredients

• 2 pounds Yukon Gold or red potatoes
• 2 tablespoons olive oil
• 1 teaspoon Hey Old Sport Seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

Step 1: Prep the potatoes

Wash and cube the potatoes into bite-sized pieces.

Pat dry with a kitchen towel.

Step 2: Season

Place potatoes on a large sheet pan.

Drizzle with olive oil and season with Hey Old Sport Seasoning, salt, and pepper.

Toss until evenly coated.

Step 3: Roast

Bake at 425°F for 35–40 minutes, flipping halfway through.

Roast until golden brown, crispy on the edges, and tender inside.

Simple Arugula Parmesan Salad

Ingredients

• 5 ounces arugula
• 2 tablespoons extra virgin olive oil
• Parmesan shavings
• Salt and black pepper to taste

Instructions

Place arugula in a serving bowl.

Drizzle with olive oil and season lightly with salt and pepper.

Toss gently.

Top generously with parmesan shavings just before serving.

To Serve

Place a crispy chicken cutlet on each plate alongside a scoop of roasted potatoes and a handful of arugula salad.

Serve with lemon wedges if desired.

A Few Notes

• Slice the chicken breasts in half before breading for faster cooking and extra crispy edges.
• The potatoes can be prepped earlier in the day and stored in cold water until ready to roast.
• Leftover chicken cutlets make incredible sandwiches the next day.
• For younger kids, serve the salad deconstructed with parmesan on the side.

This is the kind of meal that brings everyone to the table without a single complaint—a true win for busy moms who want something wholesome, comforting, and delicious. It’s simple food done really well, and those are often the meals we remember most. 🍋✨