Crunchy Italian Sheet-Pan Chicken

🥘 Ingredients

• butter
  12 tbsp
• chicken cutlets
  4 pieces
• fry seasoning
  2 tbsp
• green beans
  12 oz
• italian cheese blend
  1 c
• italian seasoning
  1 tsp
• lemon
  2 unit
• olive oil
  3 tbsp
• panko breadcrumbs
  1 c
• potatoes
  2 lb
• sour cream
  ½ cup

🍳 Cookware

• large pot
• medium bowl
• baking sheet

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce. 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 ⏱️ 20 minutes . Reserve 1 cup potato cooking liquid, then drain. Return potatoes to pot and cover to keep warm.

   potatoes: 2 lb, lemon: 2 unit
2. 

   2

   While potatoes cook, in a medium bowl , combine panko breadcrumbs , italian cheese blend , italian seasoning , 2 tbsp olive oil , 1 tsp fry seasoning , salt, and pepper.

   panko breadcrumbs: 1 c, italian cheese blend: 1 c, italian seasoning: 1 tsp, olive oil: 3 tbsp, fry seasoning: 1 tbsp
3. 

   3

   Pat chicken cutlets dry with paper towels and season all over with salt and pepper. Evenly spread sour cream onto tops of chicken. Mound with panko mixture, pressing firmly to adhere.

   chicken cutlets: 4 pieces, sour cream: ½ cup
4. 

   4

   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 coated chicken to empty side of sheet. Roast on middle rack until green beans are lightly charred and chicken is golden brown and cooked through ⏱️ 15 minutes .

   green beans: 12 oz
5. 

   5

   Mash drained potatoes with 3 tbsp butter and 1 tsp fry seasoning until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.

   butter: 6 tbsp, fry seasoning: 1 tbsp
6. 

   6

   Carefully toss roasted green beans with 2 tbsp butter , lemon zest, and a squeeze of lemon juice to taste. Divide chicken, mashed potatoes, and lemony green beans between plates in separate sections. Serve with remaining lemon wedges on the side.

   butter: 6 tbsp