Crispy Parmesan Chicken

🥘 Ingredients

• Israeli cousquous
  1
• Parmesan cheese
  6
• asparagus
  12
• black pepper
• broccoli
  1 lb
• butter
  3
• chicken cutlets
  20
• garlic
  2
• hot smoked paprika
  2
• lemon
  1
• olive oil
  4
• panko breadcrumbs
  1/2
• paper towels
• salt
• scallions (separating whites from greens)
  2
• sour cream
  3

🍳 Cookware

• medium pot
• small bowl
• baking sheet

1. 

   1

   Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions . Mince or grate garlic . Zest and quarter lemon . Trim and discard woody bottom ends from asparagus .

   broccoli: 1 lb, scallions: 2 (separating whites from greens), garlic: 2, lemon: 1, asparagus: 12
2. 

   2

   In a small bowl , combine panko breadcrumbs cup, Parmesan cheese tbsp, hot smoked paprika tsp, a large drizzle of olive oil tsp, and a pinch of salt and black pepper . Pat chicken cutlets oz dry with paper towels ; season all over with salt and pepper. Place on one side of a baking sheet (for 4 servings, arrange across entire sheet). Spread tops of chicken with sour cream tbsp. Mound with panko mixture, pressing to adhere (no need to coat the undersides).

   panko breadcrumbs: 1/2, Parmesan cheese: 6, hot smoked paprika: 2, olive oil: 4, salt, black pepper, chicken cutlets: 20, paper towels, sour cream: 3
3. 

   3

   Toss broccoli with a large drizzle of olive oil, salt, and pepper on opposite side of sheet from chicken (for 4 servings, toss broccoli on a second baking sheet). Roast on middle rack until chicken is cooked through and broccoli is browned and tender, ⏱️ 20 minutes (for 4, roast chicken on middle rack and broccoli on too. Transfer chicken to a plate to rest. Roast coated chicken (without asparagus) for ⏱️ 5 minutes; remove sheet from oven. Swap in asparagus and roast until chicken is cooked through and asparagus is tender, ⏱️ 15 minutes more.
4. 

   4

   While chicken and broccoli roast, add Israeli cousquous cup to pot with boiling water. Cook until tender, ⏱️ timer . Drain thoroughly. Melt butter tbsp in empty pot over medium heat. Add scallion whites and garlic; cook until softened and fragrant, ⏱️ 1 minute. Return couscous to pot and stir until coated. Taste and season with salt and pepper.

   Israeli cousquous: 1, butter: 3
5. 

   5

   Once broccoli is done roasting, toss with lemon zest and a squeeze of lemon juice to taste. Toss asparagus as instructed.
6. 

   6

   Divide chicken, broccoli, and couscous between plates. Garnish chicken with scallion greens. Serve with any remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165 degrees.