Golden Chicken Schnitzel with Roasted Potatoes and Broccoli

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to top position and preheat oven to 425 degrees. Cut potatoes into 1/2 inch thick wedges. Cut broccoli florets into bit size pieces.

Step 2

Toss potatoes on one side of a baking sheet with a drizzle of oil, fry seasoning, salt, and pepper. Roast on top rack for 5 minutes.

Step 3

Once potatoes have roasted 5 minutes, remove sheet from oven. Toss broccoli on empty side with a drizzle of oil, salt and pepper. Return to top rack until veggies are browned and tender, 15-20 minutes.

Step 4

Zest and quarter lemon. Combine panko, lemon zest, and garlic powder in a shallow dish. Season with salt and pepper- set aside.

Step 5

Pat chicken dry with paper towels and place between 2 large pieces of plastic. Pound with a mallet or rolling pin until chicken is about 1/2 inch thick. Season all over with salt and pepper.

Step 6

Brush chicken all over with half the sour cream. Working one piece at a time, press chicken into panko mixture to coat on both sides.

Step 7

Heat 1/3 inch layer of oil in a large, heavy bottomed pan over medium-high heat. Once oil is simmering and hot enough that a pinch of panko mix sizzles then add chicken to pan and cook until crust is golden brown and chicken is cooked through, 3-5 minutes per side. Turn off heat and transfer to a paper-towel lined plate.