It is officially fall. Acorn squash is in season, so let’s make something with it. We’re making crispy chicken cutlets, roasted acorn squash, apples, and crispy sage vinaigrette on top. It’s so good.
Ry happened to bring home a ton of squash, and so far the breakout star has been this acorn squash. I typically don’t eat it too often, mainly cause it seems a little fussy. Like, do I need to peel it? Well, nope. You don’t. As long as you roast it long enough, the skin will get nice and tender. You’re aiming for close to an hour roasting. It’ll get super tender, nutty in flavor and a touch sweet. Perfect to pair with some crisp apples and an acidic lemon and fried sage vinaigrette. I’ve admittedly been a little fried sage obsessed in recent weeks. I have no plans on stopping any time soon.
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Pretty much anything is good on a crispy cutlet.
Chicken Cutlets with Roasted Acorn Squash and Sage Vinaigrette: The Perfect Fall Dish
When the leaves begin to change and the air turns crisp, it’s time to embrace the flavors of autumn. This chicken cutlet recipe is an ideal fall meal, featuring roasted acorn squash, crispy sage, and a tangy apple vinaigrette. The tender chicken cutlets paired with seasonal ingredients make it a comforting yet refined dish perfect for any fall evening. Whether you’re hosting a cozy dinner or simply looking to enjoy seasonal produce, this recipe highlights the best of fall’s bounty.
Ingredients for Chicken Cutlets with Roasted Acorn Squash and Fried Sage
- Chicken – This recipe calls for two butterflied chicken breasts, but you can easily substitute boneless, skinless chicken thighs. Feel free to use whichever cut of chicken you prefer.
- Flour – All-purpose flour.
- Eggs – For coating the chicken.
- Breadcrumbs – Crushed crackers work well as an alternative. You can also use unseasoned breadcrumbs, homemade breadcrumbs, or panko for extra crunch.
- Olive Oil for Frying (not extra virgin) – Choose an olive oil that’s suitable for frying at high temperatures.
- Acorn Squash – You could absolutely substitute some other fall squash varieties for the acorn squash in this recipe. Whatever you can find works. Something like a butternut or delicata squash would be great. And, if you are totally opposed to squash, leave it out, just go with the apples and vinaigrette. It’ll be delicious.
- Fresh Sage – Once fried, sage becomes crispy and adds a wonderfully flavorful touch to the dish.
- Apples – Use any variety you prefer. Honeycrisp or Fuji apples are excellent choices.
- Parsley – Fresh parsley brightens the dish and adds a vibrant green color.
- Pine Nuts – Nutty and toasty, pine nuts add a satisfying crunch. You can substitute almonds, walnuts, or pecans if desired.
- Lemon – For the dressing.
- Garlic – Adds depth to the vinaigrette.
- Dijon Mustard – You can use any grainy or brown mustard, but avoid yellow mustard for this recipe.
- Olive Oil – Extra virgin, for the dressing.
How to Make Chicken Cutlets with Roasted Acorn Squash and Fried Sage
This recipe brings together a simple preparation of chicken cutlets with classic autumn flavors like roasted acorn squash and fresh apples. With just a few steps, you can create a meal that is both satisfying and elegant.
1. Roast the Acorn Squash
Start by preheating your oven to 350°F (175°C). Slice two acorn squash into wedges, toss with 2 tablespoons of olive oil, and season with salt and pepper. Place them on a baking sheet and roast for about 50 minutes or until tender and caramelized around the edges. Roasting the squash brings out its natural sweetness, which pairs beautifully with the tangy vinaigrette and savory chicken.
2. Prepare the Chicken Cutlets
While the squash is roasting, butterfly two chicken breasts, and pound them to an even 1/4-inch thickness. This ensures even cooking and results in tender, juicy cutlets. Set up a breading station with three bowls: one with 1 cup of flour, one with two beaten eggs, and one with 2 cups of breadcrumbs. Coat each chicken cutlet by first dredging it in flour, then dipping it in the eggs, and finally coating it with breadcrumbs. If you don’t have breadcrumbs, crushed crackers can also work as a substitute.
3. Fry the Chicken Cutlets
Heat a large pan over medium-high heat. Add in a generous bit of olive oil and pan fry the chicken cutlets for about 5-7 minutes on each side, or until golden brown and fully cooked through. Transfer the fried chicken to a plate lined with paper towels to drain any excess oil.
4. Fry the Sage
In the same pan, fry a bunch of fresh sage leaves in the remaining oil for about 1-2 minutes or until they’re crispy. Be careful not to let them burn. The crispy sage adds a delightful crunch and earthy flavor that complements the chicken and roasted squash.
5. Make the Lemon Vinaigrette
To balance the richness of the chicken and squash, we’re doing a prepare a tart lemon vinaigrette. In a small bowl, whisk together the juice of one lemon, 1/4 cup of olive oil, 1 grated clove of garlic, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper.
6. Assemble the Dish
To serve, place the golden chicken cutlets on a plate alongside the roasted acorn squash and thinly sliced apples. Drizzle the lemon vinaigrette generously over the chicken and vegetables, and sprinkle with fresh parsley and crispy sage. For added texture, you can include a handful of toasted pine nuts.
Frequently Asked Questions (FAQs) about Making Chicken Cutlets with Roasted Acorn Squash
Can I use a different squash besides acorn squash?
Yes, if you can’t find acorn squash or prefer a different variety, butternut squash or delicata squash are excellent substitutes. Both will offer a slightly different flavor profile but still maintain that signature roasted sweetness that complements the dish.
What can I serve with chicken cutlets?
While this recipe pairs the chicken cutlets with roasted squash and apples, you can also serve them with mashed potatoes, a simple green salad, or roasted root vegetables like carrots and parsnips for a well-rounded fall meal.
Can I make this recipe ahead of time?
You can prepare certain components ahead of time. For instance, the chicken cutlets can be breaded and stored in the refrigerator for up to 24 hours before frying. The roasted squash can also be made in advance and reheated before serving. However, it’s best to fry the sage leaves and assemble the salad just before serving for optimal freshness.
What can I use if I don’t have breadcrumbs?
If you don’t have breadcrumbs on hand, you can use crushed crackers, panko, or even cornflakes for a crunchy coating on the chicken. Each alternative will give a slightly different texture but will still result in crispy, delicious chicken cutlets.
Can I make this dish gluten-free?
Yes, this dish can easily be made gluten-free by swapping the flour and breadcrumbs for gluten-free versions. Many grocery stores now offer gluten-free breadcrumbs, or you can make your own using gluten-free bread or crackers.
More Chicken cutlet recipes to try:
Grilled Chicken Paillard with Cucumber, Fennel, Citrus & Brown Rice
Chicken Cutlets with Arugula & Pomelo
Chicken Cutlet Sandwiches with Sharp Provolone, Broccoli Rabe and Peppadews
How to Make Crispy Chicken Cutlets
The Video
As autumn sets in, this chicken cutlets recipe brings together the essence of fall with seasonal ingredients like acorn squash and sage. The combination of crispy fried chicken cutlets, sweet roasted squash, and a tangy lemon vinaigrette creates a satisfying dish that’s perfect for any chilly evening. Incorporating these cozy flavors of fall will leave your kitchen filled with warmth and the comforting aroma of roasted squash and crispy sage.
Chicken Cutlets with Roasted Squash
Ingredients
Chicken Cutlets
- 2 chicken breasts
- 1 C flour
- 2 eggs
- 2 C breadcrumbs
- 1 C olive oil for frying, NOT extra virgin
Toppings
- 2 acorn squash
- 2 tbsp olive oil
- 1 bunch fresh sage
- 2 small apples or 1 large, thin sliced
- 1/4 C pine nuts toasted
- fresh parsley
Dressing
- 1 lemon juiced
- 1 clove garlic grated
- 1 tsp dijon mustard
- 1/4 C olive oil
- salt
- pepper
Instructions
- Start by preheating your oven to 350°F (175°C). Slice two acorn squash into wedges, toss with 2 tablespoons of olive oil, and season with salt and pepper. Place them on a baking sheet and roast for about 50 minutes or until tender and caramelized around the edges.
- While the squash is roasting, butterfly two chicken breasts, and pound them to an even 1/4-inch thickness. This ensures even cooking and results in tender, juicy cutlets. Set up a breading station with three bowls: one with 1 cup of flour, one with two beaten eggs, and one with 2 cups of breadcrumbs. Coat each chicken cutlet by first dredging it in flour, then dipping it in the eggs, and finally coating it with breadcrumbs.
- Heat a large pan over medium-high heat. Add in a generous bit of olive oil and pan fry the chicken cutlets for about 5-7 minutes on each side, or until golden brown and fully cooked through. Transfer the fried chicken to a plate lined with paper towels to drain any excess oil.
- In the same pan, fry a bunch of fresh sage leaves in the remaining oil for about 1-2 minutes or until they’re crispy. Be careful not to let them burn. The crispy sage adds a delightful crunch and earthy flavor that complements the chicken and roasted squash.
- To balance the richness of the chicken and squash, we’re doing a prepare a tart lemon vinaigrette. In a small bowl, whisk together the juice of one lemon, 1/4 cup of olive oil, 1 grated clove of garlic, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper.
- To serve, place the golden chicken cutlets on a plate alongside the roasted acorn squash and thinly sliced apples. Drizzle the lemon vinaigrette generously over the chicken and vegetables, and sprinkle with fresh parsley and crispy sage. For added texture, you can include a handful of toasted pine nuts.
