Golden Chicken Schnitzel with Roasted Potatoes, Broccoli & a Creamy Honey Dijon Dipper

Ingredients

• 24.0 oz potato (peeled and chopped)
• 1.0 tbsp fry seasoning
• 1.0 piece lemon (zested and quartered)
• 0.5 cups panko breadcrumbs
• 1.0 tsp garlic powder
• 20.0 oz chicken cutlet (pounded to 1/3-inch thick)
• 16.0 oz broccoli (florets)
• 4.0 tbsp sour cream
• 3.0 oz honey dijon dressing

Instructions

1. Preheat oven to 425 degrees. Cut potatoes into wedges and toss with olive oil, fry seasoning, salt, and pepper. Roast for 5 minutes on a baking sheet.
2. Add broccoli to potatoes and drizzle with olive oil, salt, and pepper. Continue roasting until vegetables are tender, about 15-20 minutes.
3. Zest and quarter lemon. Combine panko, lemon zest, garlic powder, salt, and pepper in a dish. Pound chicken between plastic wrap to 1/3-inch thickness and coat with panko mixture.
4. Cook chicken in a large pan with olive oil until golden brown and cooked through, about 3-5 minutes per side.
5. Mix remaining sour cream with honey dijon dressing to make sauce.
6. Plate chicken with potatoes and broccoli. Serve with dipping sauce and lemon wedges.