Golden Chicken Schnitzel
with Roasted Potatoes, Green Beans & a Creamy Honey Dijon Dipper
Crispy chicken is pretty much perfect in any form, but this isn’t your run-of-the-mill schnitzel. To amp up 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, we’re serving up sides of roasted potatoes and green beans for extra dipping, but if you broke out the spoon to scrape up leftover sauce, we wouldn’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.
Ingredients
12 ounce
Yukon Gold Potatoes
1 tablespoon
Fry Seasoning
1 unit
Lemon
½ cup
Panko Breadcrumbs
(Contains Wheat)
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 Eggs)
Not included in your delivery
Salt
Pepper
2 teaspoon
Vegetable Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Toss on one side of a baking sheet with a drizzle of oil, salt, pepper, and Fry Seasoning. (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) and pepper; set aside. (Use 2 tsp salt for 4 servings.) • 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 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 potatoes between plates. Serve with sauce for dipping or dolloping on chicken and lemon wedges on the side.
