Caesar Crunch Chicken

🥘 Ingredients

• caesar dressing
  ¼ cup
• carrots
  2 pieces
• chicken cutlets
  2 pieces
• cooking oil
  1 tbsp
• green beans
  2 c
• italian seasoning
  1 tsp
• olive oil
  1 tbsp
• panko breadcrumbs
  ¼ cup
• parmesan cheese
  ½ cup

🍳 Cookware

• baking sheet
• medium bowl
• baking sheet

1. 

   1

   Adjust racks to middle and top positions and preheat oven to 425 degrees F. Lightly oil a baking sheet . Wash and dry produce. Trim, peel, and halve carrots lengthwise; cut into green beans -sized pieces.

   carrots: 2 pieces, green beans: 2 c
2. 

   2

   In a medium bowl , combine panko breadcrumbs , half the parmesan cheese , italian seasoning , a drizzle of olive oil , salt, and pepper.

   panko breadcrumbs: ¼ cup, parmesan cheese: ½ cup, italian seasoning: 1 tsp, olive oil: 1 tbsp
3. 

   3

   Pat chicken cutlets dry with paper towels; season all over with salt and pepper. Place on one side of prepared baking sheet. Evenly brush tops of chicken with a thin layer of caesar dressing . Mound coated sides with panko mixture, pressing to adhere. Roast on middle rack ⏱️ 10 minutes .

   chicken cutlets: 2 pieces, caesar dressing: ¼ cup
4. 

   4

   Meanwhile, toss green beans and carrots on a second baking sheet with a drizzle of cooking oil , salt, and pepper. Roast on top rack until tender and lightly browned ⏱️ 15 minutes .

   cooking oil: 1 tbsp
5. 

   5

   Once chicken has roasted, remove sheet from oven. Evenly sprinkle remaining parmesan cheese into a 6-inch-wide circle on empty side of same sheet. Return to middle rack until chicken is browned and cooked through and frico is golden brown ⏱️ 5 minutes . Keep a close eye on frico to avoid burning. Set chicken aside to rest. Let frico cool until crispy, then transfer to a paper-towel-lined plate.
6. 

   6

   Break frico into bite-size pieces; toss with green beans and carrots. Divide veggies and chicken between plates. Drizzle remaining dressing over chicken.