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.
Pretty much anything is good on a crispy cutlet.
Chicken Cutlets with Roasted Acorn Squash and Sage Vinaigrette: The Perfect Fall Dish
As soon as the leaves start to turn and there’s a chill in the air, I’m all in on fall dinners—and this one gets it. Crispy chicken cutlets meet sweet roasted acorn squash, fried sage (yes please!), and a bright lemony vinaigrette that keeps it all from feeling too heavy. It’s cozy, a little fancy, and totally doable on a weeknight . Whether you’re hosting or just trying to eat your way through the best fall produce, this is the kind of dinner that feels like autumn on a plate.
Ingredients for Chicken Cutlets with Roasted Acorn Squash and Fried Sage
For the Chicken cutlets:
- 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.
For The Roasted Squash and Apple Salad:
- 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 some vibrant green color.
- Pine Nuts – Nutty and toasty, pine nuts add a satisfying crunch. You can substitute almonds, walnuts, or pecans if you like.
For The Lemon Dijon Vinaigrette:
- Lemon – Juiced
- Garlic – Finely diced or grated
- Dijon Mustard – You can use any grainy or brown mustard, but I avoid yellow mustard for this recipe.
- Olive Oil – Extra virgin
How to Make Chicken Cutlets with Roasted Acorn Squash and Fried Sage
This recipe is a delicious twist on a classic Chicken Milanese with classic autumn flavors like roasted acorn squash and fresh apples.
- 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. - 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. - 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. - 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. - 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. - 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 recipes to try:
Chicken Cutlets With Arugula and Pomelo Salad – Crispy chicken Milanese topped with a delicious arugula, pomelo and parmesan salad. Simple, perfectly crunchy, and great for dinner any night of the week.
Chicken Cutlet Sandwich – The ultimate Philly chicken cutlet sandwich with sautéed broccoli rabe, sharp provolone and peppadews.
Crispy Chicken Cutlets – A step-by-step recipe for how to make delicious crispy chicken cutlets. Great served with a squeeze of lemon or topped with bright, crisp salad.
Crispy Fried Pork Cutlets with Citrus Arugula Salad – Perfectly crispy fried pork cutlets (pork Milanese) paired with a bright citrus arugula salad. This easy boneless pork cutlet recipe is quick to make and so delicious!
Sicilian Fennel and Orange Salad – This Sicilian fennel and orange salad is a classic Italian citrus salad featuring fresh fennel, blood orange, olives, and walnuts. A simple, delicious fennel and orange salad that you will be making again and again!
Fried Squash Blossoms & Sage Leaves – Crispy fried squash blossoms stuffed with fresh ricotta alongside fried sage leaves. The perfect summer appetizer.
Hasselback Butternut Squash – This hasselback butternut squash is roasted to perfection and topped with spiced beef, fresh herbs, and warm middle eastern spices. A cozy fall dish you’ll want to make again and again!
Radicchio Salad With Pear and Blue Cheese – This Italian radicchio salad has sweet pears, blue cheese, olives, and a delicious honey walnut dressing. The perfect light lunch or side dish.
Brown Butter Sauce with Sage and Walnuts – Brown butter, crispy sage and toasted walnuts make one of the easiest and most delicious pasta sauces. Pairs great with agnolotti, gnocchi or ravioli.
Did you make this recipe?
Did you make these Chicken Cutlets with Roasted Squash? Leave a comment and star rating below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I can’t wait to see it!
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.
Video
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
