Crispy chicken is pretty much perfect in any form, but this isn’t your run-of-the-mill schnitzel. To amp up the flavor, we’ve added lemon zest and garlic powder to our breadcrumb mixture, then paired the crispy cutlets with our new favorite condiment: a creamy honey Dijon dipping sauce. Speaking of which, we’re serving up a side of roasted potatoes and green beans for extra dipping, but if you break out a spoon to scrape up leftover sauce, we won’t judge.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
12 ounce
Yukon Gold Potatoes
1 tablespoon
Fry Seasoning
1 unit
Lemon
½ cup
Panko Breadcrumbs
(Contains: Gluten)
1 teaspoon
Garlic Powder
10 ounce
Chicken Cutlets
6 ounce
Green Beans
4 tablespoon
Sour Cream
(Contains: Milk)
1.5 ounce
Honey Dijon Dressing
(Contains: Egg)
Salt
Pepper
2 teaspoon
Cooking Oil
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Toss on one side of a baking sheet with a drizzle of oil, Fry Seasoning, salt, and pepper. (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; 2 tsp for 4 servings) and pepper; set aside. • 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 mixture 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 potato wedges between plates. Drizzle chicken with as much sauce as you like (save a bit for dipping if desired). Serve with any remaining sauce and lemon wedges on the side.