All Recipes - Crispy Breaded Chicken Cutlets with Parsnip Fries, Broccoli & Yogurt Dip

Crispy Breaded Chicken Cutlets with Parsnip Fries, Broccoli & Yogurt Dip



This wholesome, MIND diet–inspired meal features crispy, oven-baked chicken cutlets coated in a blend of whole wheat panko and almond flour, paired with smoky parsnip fries and tender oven-steamed broccoli. A creamy Greek yogurt ranch dip with lemon, garlic, and dill ties it all together—perfect for a balanced, brain-healthy dinner.

Crispy Breaded Chicken Cutlets with Parsnip Fries, Broccoli & Yogurt Dip

Servings: 4

Ingredients

  • 4 chicken breast cutlets
  • 1 eggs, beaten
  • 1/2 cup whole wheat panko breadcrumbs
  • 1/2 cup almond flour
  • 1 tsp Italian seasoning
  • salt, to taste
  • pepper, to taste

Parsnip Fries

  • 2 large parsnips, peeled and cut into thin fries
  • 1 tbsp olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika

Roasted Broccoli

  • 4 cups broccoli, florets

Yogurt Ranch

  • 1/2 cup Greek yogurt, nonfat
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • salt
  • dill, optional

Instructions

  1. Preheat oven to 400°F and line 2 sheet pans with parchment.
  2. Prep Parsnips: Toss parsnips with oil, garlic powder, salt. Spread on first pan in a single layer.
  3. Prep Chicken: Dip cutlets in egg/milk, then coat in breadcrumb + almond flour mix with herbs. Lay on second pan. Spray or drizzle lightly with olive oil.
  4. Prep Broccoli: Put the broccoli plus 1/4 cup of water in a covered casserole or Pyrex dish.
  5. First, put the parsnips in the oven and let them cook 10 minutes.
  6. Once the parsnips have been in the oven 10 minutes, add the chicken and the covered broccoli.
  7. Roast 25-35 min, flipping the chicken once, until golden and cooked through.
  8. Meanwhile, make Yogurt Sauce: Stir all ingredients together in a small bowl. Chill until serving.

Serving Suggestions



Published: Jun 02, 2025