Panko Parm Poulet with Potatoes

Meanwhile, combine panko, Parmesan, garlic powder, and a pinch of salt and pepper in a small bowl.

Place chicken breast two pieces of plastic wrap. Pound with a rolling pin, mallet, or heavy-bottomed pan until ½ inch thick. Season with salt and pepper. Repeat with remaining chicken breast.

Place chicken breasts on a lightly oiled baking sheet and brush tops with 2 TBSP sour cream (we’ll be using more later). Press panko mixture into sour cream. Bake in oven until chicken is cooked through and crust is crispy, 12-15 minutes.

Halve lemon. Cut one half into wedges. In a large bowl, combine 1 TBSP sour cream (you’ll have some left over), a large drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. When potatoes are done, add to bowl along with spinach and toss to coat evenly. Season with salt and pepper.