Golden Chicken Schnitzel

Updated at: Thu, 17 Aug 2023 04:06:30 GMT

Step 1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.

Step 2

Cut potatoes into 1/2-inch thick wedges. Toss on one side of baking sheet with a drizzle of oil, fry seasoning, salt, and pepper.

Step 3

Roast on top rack for 10 mins.

Step 4

Meanwhile, zest and quarter lemon.

Step 5

In a shallow dish, combine panko, lemon zest, and garlic powder. Season with salt and pepper; set aside.

Step 6

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 1/2-inch thick. Season all over with salt and pepper.

Step 7

Once potatoes have roasted 10 mins, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of oil, salt, and pepper.

Step 8

Return to top rack until veggies are browned and tender, 12-15 mins more.

Step 9

Meanwhile, 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 10

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 mins per side.

Step 11

Transfer to a paper-towel-lined plate.

Step 12

While chicken cooks, in a small bowl, combine mustard and juice of one lemon with remaining sour cream.

Step 13

Divide chicken, green beans, and potato wedges between plates. Drizzle chicken with as much sauce as you like. Serve with any remaining sauce and lemon wedges on side.

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