Crunchy Italian Sheet-Pan Chicken

🥘 Ingredients

• Italian cheese blend
  2 c
• Italian seasoning
  2 tbsp
• butter
  12 tbsp
• chicken cutlets
  40 oz
• fry
• fry seasoning
  1 tsp
• green beans
  24 oz
• lemon
  2 unit
• olive oil
  2 tbsp
• panko breadcrumbs
  1 c
• paper towels
• potatoes
  1 piece
• sour cream
  6 tbsp

🍳 Cookware

• large pot
• medium bowl
• baking sheet

1. 

   1

   Adjust racks to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Wash and dry produce.
2. 

   2

   Dice potatoes into 1-inch pieces. Zest and quarter lemon . Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, ⏱️ 18 minutes . Stir occasionally, dense pieces may be slightly firm. Reserve 1 cup potato cooking liquid (2 cups for 8), then drain and return potatoes to pot. Cover to keep warm.

   potatoes: 1 piece, lemon: 2 unit
3. 

   3

   While potatoes cook, in a medium bowl , combine panko breadcrumbs , Italian cheese blend , Italian seasoning , olive oil , fry seasoning , salt, and pepper. (You’ll use more fry seasoning later.)

   panko breadcrumbs: 1 c, Italian cheese blend: 2 c, Italian seasoning: 2 tbsp, olive oil: 2 tbsp, fry seasoning: 1 tsp, fry
4. 

   4

   Pat chicken cutlets dry with paper towels ; season all over with salt and pepper. Evenly spread sour cream onto tops of chicken. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

   chicken cutlets: 40 oz, paper towels, sour cream: 6 tbsp
5. 

   5

   Trim green beans if necessary. Toss green beans on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. Add the coated chicken to the empty side of the sheet. Roast on middle rack until green beans are lightly charred and chicken is golden brown and cooked through,{13%minutes}. (For 8 servings, use two separate baking sheets; roast chicken on top rack and green beans on middle rack.)

   green beans: 24 oz
6. 

   6

   Mash the drained potatoes with butter and 1 tsp of the remaining fry seasoning (2 tsp for 8) until smooth and creamy, adding splashes of the reserved potato cooking liquid as needed. Taste and season with salt and pepper.

   butter: 10 tbsp, fry
7. 7

   Toss the roasted green beans with butter , lemon zest, and a squeeze of lemon juice.

   butter: 2 tbsp
8. 8

   Divide chicken, mashed potatoes, and lemony green beans between plates in separate sections. Serve with remaining lemon wedges or drizzle with any remaining olive oil.
9. 9

   If you like, check that chicken is fully cooked by carving near the bone; it should be fully cooked at an internal temperature of 165º.