Crispy Parmesan Chicken

🥘 Ingredients

• black pepper
  to taste
• broccoli
  1 head
• butter
  2 tbsp
• chicken cutlets
  4 pieces
• garlic
  3 cloves
• hot smoked paprika
  1 tsp
• israeli couscous
  1 c
• lemon
  2 units
• olive oil
  2 tbsp
• panko breadcrumbs
  ¼ cup
• parmesan cheese
  2 tbsp
• salt
  to taste
• scallions
  2 units
• sour cream
  2 tbsp

🍳 Cookware

• medium pot
• small bowl
• baking sheet
• strainer

1. 

   1

   Adjust oven rack to the middle position and preheat to 425°F. 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 , separating whites from greens. Mince or grate garlic . Zest and quarter lemon .

   broccoli: 1 head, scallions: 2 units, garlic: 3 cloves, lemon: 2 units
2. 

   2

   In a small bowl , combine panko breadcrumbs , parmesan cheese , hot smoked paprika , a large drizzle of olive oil , and a pinch of salt and black pepper . Pat chicken cutlets dry with paper towels; season all over with salt and black pepper. Place on one side of a baking sheet . Spread tops of chicken cutlets with sour cream . Mound with panko mixture, pressing to adhere.

   panko breadcrumbs: ¼ cup, parmesan cheese: 2 tbsp, hot smoked paprika: 1 tsp, olive oil: 2 tbsp, salt: to taste, black pepper: to taste, chicken cutlets: 4 pieces, sour cream: 2 tbsp
3. 

   3

   Toss broccoli on the opposite side of the sheet from the chicken with a large drizzle of olive oil, salt, and black pepper. Roast on the middle rack until chicken cutlets are cooked through and broccoli is browned and tender ⏱️ 20 minutes . Transfer chicken cutlets to a plate to rest.
4. 

   4

   While chicken and broccoli roast, add israeli couscous to the pot with boiling water. Cook until tender ⏱️ 8 minutes . Drain thoroughly using a strainer . Melt butter in the empty pot over medium heat. Add scallion whites and garlic; cook until softened ⏱️ 1 minute . Return cooked israeli couscous to pot and stir until coated. Taste and season with salt and black pepper.

   israeli couscous: 1 c, butter: 2 tbsp
5. 

   5

   Once broccoli is done roasting, carefully toss with lemon zest and a squeeze of lemon juice to taste.
6. 

   6

   Divide chicken cutlets, broccoli, and israeli couscous between plates. Garnish chicken cutlets with scallion greens. Serve with any remaining lemon wedges on the side.