CRISPY CHICKEN SCHNITZEL DINNER

Crispy Chicken Schnitzel Dinner image

Categories Chicken

Number Of Ingredients 17

1 splash Olive oil cooking spray - Vegetables
3/4 pound Baby red potatoes, quartered - Vegetables
1 pound Green Beans, trimmed and cut in thirds - Vegetables
2 tablespoons Olive Oil - Vegetables
2 teaspoons Minced Garlic - Vegetables
1/2 teaspoon Kosher Salt - Vegetables
1/4 teaspoon Freshly Ground Black Pepper to taste - Vegetables
1 pound Boneless Skinless Chicken Breasts halved horizontally to make a total of 4 cutlets
1/4 teaspoon Kosher Salt - Chicken
1/4 teaspoon Freshly Ground Black Pepper to taste - Chicken
2 tablespoons All purpose flour (wheat or GF) - Chicken
1 piece Egg - 1 large beaten - Chicken
3/4 cup Seasoned Panko Bread Crumbs, regular or GF - Chicken
1 splash Olive Oil Spray - Chicken
1 piece Lemon, plus 4 lemon wedges - Chicken
1 tablespoon Capers, drained - Chicken
1/2 tablespoon Chopped fresh parsley - Chicken

Steps:

1. Preheat oven to 425°F. Lightly coat an 18 x 13-inch rimmed sheet pan with cooking spray.
2. On prepared pan, toss together potatoes, green beans, olive oil, garlic ½ tsp salt and pepper to taste. Spread in a single layer. Bake 20 minutes.
3. Meanwhile, cut each chicken breast in half horizontally to make a total of 4 cutlets. Season with ¼ tsp salt and pepper to tast. Place flour in a shallow plate. Place egg in a medium bowl. Place panko on a third shallow plate. Dredge each cutlet in flour, then dip in egg, shaking off excess. Dredge in panko, pressing lightly to evenly coat. Set aside on a plate.
4. Remove pan of vegetables from oven; stir and push vegetables to one side. Place chicken on other side; spray tops of chicken with cooking spray. Bake 15 minutes or until chicken is golden and potatoes are cooked through. Switch oven to broil and broil 1-2 minutes or until top of chicken browned slightly. Remove from oven. Squeeze ½ lemon over vegetables. Cut remaining lemon half into 4 wedges. Top chicken with capers and parsley; serve with lemon wedges.