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Crispy Chicken Cutlets with Oven Roasted Potatoes & Arugula Parmesan Salad

Golden, crunchy panko chicken cutlets with crispy roasted potatoes and a peppery arugula parmesan salad — restaurant-worthy and easy enough for a weeknight.
Print Recipe
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 cutlets

Ingredients
  

Crispy Chicken Cutlets

  • 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

Oven Roasted Potatoes

  • 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

Simple Arugula Parmesan Salad

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

To Serve

  • Lemon wedges optional

Instructions
 

  • Wash and cube the potatoes into bite-sized pieces. Pat dry with a kitchen towel.
  • 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.
  • Bake at 425°F for 35–40 minutes, flipping halfway through, until golden brown, crispy on the edges, and tender inside.
  • Set out three shallow bowls: flour; beaten eggs; panko breadcrumbs mixed with Hey Old Sport Seasoning.
  • Pat the chicken cutlets dry. Dredge each cutlet in flour, shaking off any excess, dip into the beaten eggs, then press into the seasoned panko, coating both sides well. Place on a plate while you heat the oil.
  • Heat about 1/4 inch of oil in a large skillet over medium heat. Once hot, fry the 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.
  • Place arugula in a serving bowl. Drizzle with olive oil, season lightly with salt and pepper, and toss gently. Top generously with parmesan shavings just before serving.
  • 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.

Notes

Potatoes can be prepped earlier and stored in cold water until roasting. Leftover cutlets make great sandwiches. For little ones, serve the salad with parmesan on the side.