Golden Chicken Schnitzel with Roasted Potatoes, Green Beans

• portions: 2 servings
• temps total: 35 minutes

Ingrédients

12 ounce Yukon Gold Potatoes

1 tablespoon Fry Seasoning

1 unit Lemon

½ cup Panko Breadcrumbs

1 teaspoon Garlic Powder

10 ounce Chicken Cutlets

6 ounce Green Beans

4 tablespoon Sour Cream

1 ½ ounce Honey Dijon Dressing

Salt

Pepper

2 teaspoon Vegetable Oil

Instructions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Toss on one side of a baking sheet with a drizzle of oil, salt, pepper, and Fry Seasoning. (For 4, spread potatoes out across entire sheet.) • Roast on top rack for 10 minutes (you’ll add the green beans then).

• Meanwhile, zest and quarter lemon. • In a shallow dish, combine panko, lemon zest, and garlic powder. Season with salt (we used 1 tsp) and pepper; set aside. (Use 2 tsp salt for 4 servings.) • Pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with salt and pepper. TIP: If your cutlets are already ½ inch thick, skip the pounding.

• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, leave potatoes roasting and toss green beans on a second sheet; roast on middle rack.) • Return to top rack until veggies are browned and tender, 12-15 minutes more.

• Meanwhile, brush chicken all over with half the sour cream (you’ll use the rest in the next step). Working one piece at a time, press chicken into panko mixture to coat on both sides. • Heat 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium high heat. Once oil is shimmering and hot enough that a pinch of panko sizzles when added to the pan, add chicken and cook until crust is golden brown and chicken is cooked through, 3-5 minutes per side. • Transfer to a paper-towel-lined plate.

• While chicken cooks, in a small bowl, combine honey Dijon dressing with remaining sour cream.

• Divide chicken, green beans, and potatoes between plates. Serve with sauce for dipping or dolloping on chicken and lemon wedges on the side.

Nutrition

• Calories: 740 kcal
• Lipides Totaux: 40 g
• Lipides Saturés: 9 g
• Cholestérol: 135 mg
• Sodium: 1020 mg
• Glucides Totaux: 59 g
• Fibres Diététiques: 9 g
• Sucres Totaux: 14 g
• Protéines: 36 g