Crispy Lemon Garlic Chicken Schnitzel with Creamy Honey Dijon Dipping Sauce

This crispy chicken schnitzel gets a flavor boost from lemon zest and garlic powder in the breadcrumb coating. Paired with roasted potatoes and broccoli, it’s a complete meal that’s perfect for dipping into a creamy honey Dijon sauce.

The tangy-sweet sauce complements the crunchy cutlets beautifully and the roasted veggies soak up any extra sauce. It’s a satisfying dinner that comes together quickly.

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Ingredients

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView 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

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into ½-inch wedges. Toss with a drizzle of oil, salt and pepper. Spread on a baking sheet and roast for 20 minutes, then add broccoli florets (tossed with oil, salt and pepper) to the same sheet and roast another 10-15 minutes until tender.
2. While vegetables roast, prepare the schnitzel. Zest the lemon and set aside. In a shallow dish, combine panko breadcrumbs, fry seasoning, garlic powder and lemon zest. Pat chicken cutlets dry and season with salt and pepper.
3. Heat a large non-stick skillet over medium-high heat with 2 teaspoons of oil. Dredge each chicken cutlet in the panko mixture, pressing gently to adhere. Cook cutlets 3-4 minutes per side until golden brown and cooked through (internal temp 165°F).
4. Make the dipping sauce: In a small bowl, whisk together sour cream and honey Dijon dressing until smooth.
5. Serve the chicken schnitzel with roasted potatoes and broccoli and the creamy honey Dijon sauce on the side for dipping.

Recipe Tips

FAQ

Can I use regular breadcrumbs instead of panko?

Yes, but panko gives a lighter, crispier texture. If using regular breadcrumbs, the coating may be denser.

How do I store leftovers?

Store leftover chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Can I make the sauce ahead of time?

Absolutely! The honey Dijon dipping sauce can be made up to 2 days in advance and stored in the fridge.