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

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