Crispy oven chicken cutlets, potatoes & peas

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Chicken breast cutlets1 1/2 lb
• Large eggs2
• Panko breadcrumbs1 1/2 cups
• All-purpose flour1/2 cup
• Baby potatoes1 1/2 lb
• Frozen peas12 oz
• Lemon1
• Olive oil3 tbsp
• Garlic powder1 tsp
• Sweet paprika1 tsp

How dinner comes together

1. 1

   Heat the oven to 450°F. Halve the baby potatoes, toss them with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and black pepper and spread them cut-side down on the first sheet pan.

2. 2

   Roast the potatoes for 10 minutes while you bread the chicken.

3. 3

   Place the flour in one shallow bowl, beat the eggs in a second and mix the panko, garlic powder, paprika and 1/2 teaspoon kosher salt in a third.

4. 4

   Pat the cutlets dry, coat each in flour, then egg and finally panko. Arrange them on the wire rack set inside the second sheet pan and drizzle with the remaining olive oil.

5. 5

   Bake the cutlets and continue roasting the potatoes until the crumbs are golden and the chicken reaches 165°F, 12–13 minutes; add the peas to the potato pan for the final 3 minutes.

6. 6

   Serve the crisp cutlets with the roasted potatoes, hot peas and lemon wedges.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Egg
• Wheat

Equipment

• 2 large sheet pans
• Wire rack
• 3 shallow bowls