Crispy Lemon Garlic Chicken Schnitzel with Creamy Honey Dijon Dipping Sauce

There’s something magical about a perfectly crispy chicken cutlet. This version takes it up a notch with a bright, aromatic coating of lemon zest and garlic powder, giving every bite a burst of flavor. Paired with tender roasted potatoes and broccoli, it’s a complete meal that feels both comforting and special.

But the real star might just be the dipping sauce. A creamy honey Dijon blend that’s tangy, sweet and utterly irresistible. You’ll find yourself dipping everything in it-potatoes, broccoli and of course, the schnitzel itself. No judgment if you end up licking the bowl clean!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Cut the potatoes into 1-inch wedges. On a baking sheet, toss the potato wedges with the fry seasoning and a drizzle of oil. Spread in a single layer and roast for 20-25 minutes, until golden and tender.
2. While the potatoes roast, prepare the broccoli. Cut into florets, toss with a little oil and salt and set aside.
3. Zest the lemon and set the zest aside. Cut the lemon into wedges for serving.
4. In a shallow dish, combine the panko breadcrumbs, lemon zest and garlic powder. Season with salt and pepper.
5. Pat the chicken cutlets dry and season lightly with salt. Dip each cutlet into the panko mixture, pressing firmly to adhere.
6. Heat a large non-stick skillet over medium-high heat with enough oil to coat the bottom. Cook the breaded chicken cutlets for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Transfer to a plate.
7. Add the broccoli to the same baking sheet with the potatoes (or a separate sheet) and roast for 10-12 minutes, until tender and lightly charred.
8. In a small bowl, whisk together the sour cream and honey Dijon dressing until smooth. Season with a pinch of salt and pepper.
9. Serve the chicken schnitzel with roasted potatoes, broccoli, lemon wedges and the creamy honey Dijon dipping sauce on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, simply slice chicken breasts in half horizontally to create thin cutlets, then pound to an even thickness for even cooking.

Can I make this gluten-free?

Absolutely! Substitute the panko breadcrumbs with gluten-free panko or crushed gluten-free crackers.

How do I reheat leftovers?

Reheat the chicken in a 350°F oven for about 10 minutes to maintain crispiness. Potatoes and broccoli can be reheated in the oven or microwave.