Crispy Lemon Garlic Chicken Schnitzel with Roasted Potatoes, Broccoli and Creamy Honey Dijon Sauce

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

The sauce is so good, you might find yourself spooning up every last drop. Serve the extra veggies alongside for dipping or just enjoy them as a side.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView 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

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the potatoes into 1/2-inch wedges. Toss with 2 teaspoons of cooking oil, salt and pepper. Spread on one side of the baking sheet. Roast for 10 minutes.
3. Cut the broccoli into small florets. After the potatoes have roasted for 10 minutes, add the broccoli to the other side of the baking sheet. Drizzle with a little oil, salt and pepper. Roast for another 15-20 minutes, until potatoes are golden and broccoli is tender.
4. While the vegetables roast, prepare the chicken. Zest the lemon and set aside. In a shallow dish, combine panko breadcrumbs, fry seasoning, garlic powder, lemon zest, salt and pepper.
5. Pat the chicken cutlets dry. Dip each cutlet into the breadcrumb mixture, pressing firmly to adhere.
6. Heat 2 tablespoons of cooking oil in a large non-stick skillet over medium-high heat. Add the breaded chicken and cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a plate.
7. Make the dipping sauce: In a small bowl, whisk together sour cream and honey Dijon dressing until smooth. Season with a pinch of salt and pepper if desired.
8. Serve the crispy chicken with roasted potatoes and broccoli, with the creamy honey Dijon sauce on the side for dipping.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Slice them horizontally to create thin cutlets or pound them to an even thickness of about 1/2 inch.

What can I use instead of panko breadcrumbs?

Regular breadcrumbs work, but panko gives a lighter, crispier texture. You can also use crushed cornflakes or almond flour for a gluten-free option.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in a toaster oven or air fryer to maintain crispiness.