So delish! Didn't realize something so easy could taste this good!

Sometimes, when the air gets crisp and the leaves begin to fall, I find myself reminiscing about the comforting meals of my childhood. Sheet Pan Breaded Chicken Cutlet with Caesar Salad served on top is a dish that seamlessly blends convenience and taste, making it perfect for busy weeknights or a leisurely Sunday dinner. This recipe takes me back to simpler times, where the aroma of freshly baked chicken would fill the farmhouse, and we’d gather around the table for a hearty meal. The breaded cutlets are a nod to traditional Midwestern fare, crispy on the outside and juicy on the inside, while the Caesar Salad adds a fresh, tangy twist. This combination not only saves on cleanup but also brings together the best of both worlds in a single, satisfying dish. My hope is that this recipe fills your home with warmth and leaves you with fond memories, just as it has done for my family over the years.

This delightful dish pairs wonderfully with garlic mashed potatoes or a warm, buttery dinner roll - perfect for soaking up any extra flavors. A side of roasted vegetables, such as carrots or Brussels sprouts, would add a nice earthy contrast and bring a beautiful balance to your plate. And don't forget to end on a sweet note; a slice of homemade apple pie would complement this meal just perfectly, taking advantage of the season's bounty.

Servings: 4 servings

4 boneless, skinless chicken breasts, pounded and flattened
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 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

Preheat your oven to 400°F (200°C).

Prepare a baking sheet by lining it with parchment paper or lightly 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 second dish. In the third dish, combine the panko breadcrumbs, grated Parmesan cheese, salt, pepper, garlic powder, onion powder, and paprika.

Dredge each chicken breast in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it thoroughly in the breadcrumb mixture.

Place the breaded chicken breasts on the prepared baking sheet. Drizzle with olive oil.

Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and cooked through, with an internal temperature of 165°F (74°C).

While the chicken is baking, prepare the Caesar salad by combining the chopped romaine lettuce, Caesar dressing, croutons, and shaved Parmesan cheese in a large bowl. Toss until well coated.

Once the chicken cutlets are done baking, remove them from the oven and let them rest for a few minutes.

Serve each chicken cutlet with a generous portion of Caesar salad on top.

For a spicier kick, try adding a pinch of cayenne pepper to the breadcrumb mixture. If you're looking for a healthier option, you can swap out the traditional breadcrumbs for whole wheat panko or even crushed cornflakes for extra crunch. Additionally, feel free to customize the salad by adding cherry tomatoes, sliced cucumbers, or even a handful of olives for a Mediterranean twist. If you're short on time, store-bought breaded chicken tenders can be used as a quick alternative.