Community recipe
Crispy Lemon-Pepper Chicken Cutlets with Roasted Green Beans and Parmesan Potatoes
Crunchy panko-coated chicken cutlets, crisp-edged Parmesan potatoes, and lemony roasted green beans make a bright, satisfying sheet-pan-style dinner with a simple lemon finish.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- medium
Get ready
Ingredients
- 680 g baby potatoes, scrubbed, dried, and cut into 1-inch pieces
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.5 tsp garlic powder
- 30 g parmesan cheeses, finely grated
- 340 g green beans, rinsed, thoroughly dried, and trimmed
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 60 g all-purpose flour
- 0.25 tsp kosher salt
- 0.25 tsp black pepper
- 1 egg, beaten
- 60 g panko breadcrumbs
- 20 g parmesan cheeses, finely grated
- 0.5 tsp garlic powder
- 0.5 tsp lemon pepper seasoning
- 680 g chicken breasts, boneless, skinless, patted dry, and pounded to 1/2-inch thickness
- 2 tbsp olive oils
- 0.5 lemon juice, freshly squeezed
- 1 tsp lemon zest, finely grated
Make it
Instructions
- 01
Heat the oven and prepare the potatoes
Position one rack in the upper third and one rack in the lower third of the oven; heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper and set it aside. Scrub, dry, and cut 680 g baby potato into 1-inch pieces. In a large bowl, toss the potatoes with 1 tbsp olive oil, 0.5 tsp kosher salt, 0.25 tsp black pepper, 0.5 tsp garlic powder, and 30 g Parmesan cheese until evenly coated. Spread them cut-side down on one half of the lined baking sheet, leaving the other half empty for the beans. Roast on the lower rack for 15 minutes, until the undersides are beginning to turn golden. | Why: Starting the potatoes first gives their dense centers time to become tender and their cut sides time to crisp.
- 02
Season and roast the beans
While the potatoes roast, rinse and thoroughly dry 340 g green bean; trim the stem ends. In the now-empty bowl, toss the beans with 1 tbsp olive oil, 0.5 tsp kosher salt, and 0.25 tsp black pepper. After the potatoes have roasted for 15 minutes, carefully remove the baking sheet. Spread the beans in the empty half of the parchment-lined baking sheet, keeping them in a single layer. Return the sheet to the lower rack and roast for 15–18 minutes, tossing both vegetables once halfway through, until the beans are blistered in spots and tender-crisp and the potatoes are browned and easily pierced with a fork. | Why: Dry beans roast rather than steam, while a single layer encourages caramelized edges.
- 03
Set up the cutlet breading
While the vegetables finish, place 60 g all-purpose flour in a shallow bowl and season it with 0.25 tsp kosher salt and 0.25 tsp black pepper. In a second shallow bowl, beat 1 each egg until smooth. In a third shallow bowl, combine 60 g panko breadcrumb, 20 g Parmesan cheese, 0.5 tsp garlic powder, and 0.5 tsp lemon pepper seasoning. Pat 680 g chicken breast dry; if needed, slice horizontally or gently pound between sheets of parchment to an even 1/2-inch thickness. Working with one piece at a time, coat chicken in the seasoned flour, shake off excess, dip it in egg, then press it into the panko mixture. Place breaded cutlets on a clean plate. | Why: A dry-to-wet-to-crumb sequence builds a coating that adheres well and fries evenly.
- 04
Pan-fry the chicken
Set a large skillet over medium heat for 2 minutes, then add 2 tbsp olive oil and heat until it shimmers. Add the breaded cutlets without crowding; cook in batches if necessary. Fry for 4–5 minutes per side, adjusting heat if the crumbs darken too quickly, until deeply golden and the thickest part reaches 165°F on an instant-read thermometer. Transfer cooked cutlets to a clean rack or plate and rest for 5 minutes. | Why: Moderate heat crisps the crumb coating while allowing the chicken to cook safely through.
- 05
Make the lemon finish
Once the vegetables are roasted, transfer them to a serving platter. Drizzle over 0.5 each lemon juice and toss gently; taste a bean and add a small pinch of salt only if needed. Slice the rested chicken across the grain and arrange it beside the vegetables. | Why: Lemon juice added after roasting stays vivid and balances the savory, crisp coating.
- 06
Garnish and serve
Finely grate 1 tsp lemon zest over the chicken and vegetables. Serve immediately while the cutlets are crisp and the potatoes and beans are hot. | Why: Fresh zest perfumes the finished dish without adding extra liquid to the crunchy coating.
