Roasted Vegetable and Chicken Cutlet Dinner

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### **Instructions**

#### **Step 1: Prepare the Chicken Cutlets**
1. **Flatten the Chicken:** To ensure even cooking, place the chicken breasts between two pieces of plastic wrap or parchment paper and gently pound them with a meat mallet or rolling pin until they are an even thickness (about 1/2 inch thick). This helps the chicken cook evenly and results in a tender, juicy cutlet.

2. **Prepare the Breading:** In a shallow bowl, combine the **breadcrumbs**, **Parmesan cheese**, **garlic powder**, **onion powder**, **paprika**, **salt**, and **pepper**. In another shallow bowl, beat the **eggs**.

3. **Coat the Chicken:** Dip each chicken breast into the beaten eggs, allowing any excess egg to drip off, then coat it in the breadcrumb mixture, pressing gently to ensure an even coating.

4. **Fry the Chicken:** Heat the **olive oil** in a large skillet over medium heat. Once the oil is hot, add the breaded chicken breasts and cook for about 4-5 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C). Remove the chicken from the skillet and set aside to rest.

#### **Step 2: Roast the Vegetables**
1. **Preheat the Oven:** While the chicken is cooking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. **Prepare the Vegetables:** Place the **carrots**, **zucchini**, **bell pepper**, and **onion** on the prepared baking sheet. Drizzle with **olive oil** and sprinkle with **oregano**, **garlic powder**, **salt**, and **pepper**. Toss the vegetables to coat them evenly with the seasonings and oil.

3. **Roast the Vegetables:** Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized at the edges. Toss the vegetables halfway through the cooking time to ensure even roasting.

#### **Step 3: Assemble the Meal**
1. **Serve the Chicken and Vegetables:** Once the chicken cutlets are cooked and the vegetables are roasted, plate the chicken alongside the roasted vegetables. Garnish with fresh herbs such as parsley or thyme if desired for an extra touch of flavor and color.

2. **Optional Side Dishes:** This meal pairs wonderfully with a side of quinoa, brown rice, or a light green salad for added freshness and texture.

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### **Why This Meal is Perfect for Any Occasion**

– **Weeknight Dinner:** With just a few simple ingredients, this dish can be prepared quickly, making it ideal for busy weeknights when you don’t want to sacrifice flavor or nutrition.
– **Meal Prep-Friendly:** The chicken cutlets and roasted vegetables can be easily portioned for meal prep. Simply store in individual containers and reheat for a quick and delicious lunch or dinner throughout the week.
– **Impress Your Guests:** Despite its simplicity, this meal has a refined presentation that will impress your guests at dinner parties or family gatherings.

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### **Tips for Success**

– **Even Sizing:** Make sure your chicken breasts are evenly sized to ensure they cook at the same rate. You can also use chicken cutlets or thinly sliced chicken breasts to save time.
– **Custom Vegetables:** Feel free to swap in any seasonal vegetables you like! Sweet potatoes, Brussels sprouts, or broccoli would all be excellent additions to this dish.
– **Double the Recipe:** If you’re cooking for a crowd or want to have leftovers for the week, simply double the ingredients. The chicken and vegetables will reheat beautifully.

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### **Conclusion**

**Roasted Vegetable and Chicken Cutlet Dinner** is a simple, flavorful, and satisfying meal that hits all the right notes. The crispy chicken cutlets provide a savory contrast to the sweet, tender roasted vegetables, creating a well-rounded dinner that’s both nutritious and delicious. Whether you’re cooking for your family, prepping meals for the week, or hosting a dinner party, this dish will quickly become a favorite in your recipe repertoire. Enjoy!