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

This crispy chicken schnitzel gets a flavor boost from lemon zest and garlic powder in the breadcrumb coating. Paired with a creamy honey Dijon dipping sauce, it’s a meal that feels special but comes together easily.

Roasted potatoes and green beans round out the plate, perfect for dipping into that irresistible sauce. Whether for a weeknight dinner or a casual gathering, this dish is sure to please.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView 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

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

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1-inch pieces. Toss with a drizzle of oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden and tender.
2. Trim green beans and toss with a little oil, salt and pepper. Add to the baking sheet with potatoes for the last 10 minutes of roasting.
3. Meanwhile, in a shallow dish, combine panko breadcrumbs, fry seasoning, garlic powder and lemon zest (zest the lemon before juicing).
4. Pat chicken cutlets dry and season with salt and pepper. Dredge each cutlet in the breadcrumb mixture, pressing to adhere.
5. Heat a large skillet over medium-high heat with enough oil to coat the bottom. Cook chicken cutlets for 3-4 minutes per side, until golden and cooked through (internal temp 165°F).
6. In a small bowl, mix sour cream, honey Dijon dressing and a squeeze of lemon juice to taste. Season with salt and pepper.
7. Serve chicken with roasted potatoes, green beans and the creamy honey Dijon sauce on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

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

Can I make this gluten-free?

Use gluten-free panko breadcrumbs and check that the fry seasoning and dressing are gluten-free.

How do I store leftovers?

Store chicken and vegetables separately in airtight containers in the fridge for up to 3 days. Reheat chicken in a skillet to maintain crispiness.