Crispy Chicken Milanese

• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until almost tender, 10-12 minutes. Drain and return to pot.

• While potatoes cook, in a shallow dish, combine panko, Italian Seasoning, salt (we used 1 tsp; 2 tsp for 4 servings), and pepper. • Pat chicken* dry with paper towels and place between two large pieces of plastic wrap; pound with a mallet or rolling pin until about ½ inch thick. Season all over with salt and pepper. • Brush chicken all over with sour cream. Working one piece at a time, press chicken into panko mixture until fully coated on both sides.

• Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a pinch of panko mixture sizzles immediately when added to the pan, add coated chicken. Cook until golden brown and chicken is cooked through, 3-5 minutes per side. TIP: Fry in batches if necessary; lower heat if chicken begins to brown too quickly. • AIR FRYER ALTERNATIVE: Coat an air fryer basket with cooking spray; arrange coated chicken side by side in basket. Coat tops of chicken with cooking spray. Air fry at 390 degrees for 6 minutes. Flip chicken and coat again with cooking spray; air fry until cooked through and crispy, 6 minutes more.

• Meanwhile, in a small microwave-safe bowl, combine minced garlic, 2 tsp Italian dressing (4 tsp for 4 servings; you’ll use the rest later), and 2 tsp olive oil (4 tsp for 4). Cover with plastic wrap and microwave for 25 seconds (microwave 35 seconds for 4). • Let cool to room temperature, then stir in mayonnaise. Add water 1 tsp at a time until it reaches drizzling consistency. Season with salt and pepper.

• Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. TIP: No microwave, no problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes. • Transfer to a medium bowl, then toss with a drizzle of olive oil. Season with a pinch of salt and pepper.