Crispy Chicken Schnitzel Dinner

6/3/21: Z and C everyone liked it! Made 3 breasts. 1/15/20: Z and C - tasty (used gluten-free bread crumbs) 4/22/20 SkinnyTaste One and Done p. 75

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425°. Lightly spray an 18 x 13-inch large rimmed sheet pan with oil. On the prepared pan toss together the potatoes, green beans, olive oil, garlic, and Penzey’s pepper. Spread in a single layer. Bake about 20 minutes.

Step 2

Meanwhile, for the chicken Season the chicken with (bit of salt) and pepper to taste. Put in separate shallow bowls the flour, egg, and Panko.

Step 3

Dredge each chicken cutlet lightly in the flour, then dip in the egg shaking of the excess. Dredge in the Panko, lightly pressing to evenly coat.

Step 4

Remove the pen of vegetables from the oven stir them together, then push to one side.

Step 5

Place the chicken on the other side of the pan and spray the tops with oil.

Step 6

Return to the oven and bake until the chicken is golden and the potatoes are cooked through about 15 minutes.

Step 7

Switch the oven to broil and broil until the top of the chicken is browned slightly, 1 to 2 minutes.

Step 8

Remove the pan from the oven and squeeze the lemon half over the vegetables.

Step 9

Top the chicken with the capers and parsley, and serve with the lemon wedges on the side.