Recipes

Crispy Chicken Schnitzel with Potatoes & Green Beans

I am a huge fan of the one pan meal! It’s easy and makes clean up a breeze. It just so happens that my favorite cook/author, Gina Holmolka, @skinnytaste has created a new cookbook called “One and Done” with recipes for this very thing!!! 🙌🏻

This week I’ve decided to try the crispy chicken schnitzel with potatoes and green beans. I love that you BAKE this and there is no need to fry! With the New Year upon us, eating healthy is simple with this recipe.

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My daughter, Rose

With my 5 month old needing my attention constantly and teething, I was extremely pleased with this meal. During her naps, I would cut the veggies and prep everything so that around 5pm, all I had to do was set everything on the pan according to instructions and let it cook.

I used Italian seasoned Panko Crumbs instead of plain and dried parsley (instead of fresh). Other than that, I stayed true to this recipe and it was delicious.

Give it a try and let me know what you think! My husband and I both devoured it within minutes!!! 🤣

Crispy Chicken Schnitzel with Potatoes & Green Beans

 

Prep Time 25 minutes

Cook Time 37 minutes

Total Time 1 hour 2 minutes

Servings 4 servings

Calories 364 kcal

 

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INGREDIENTS


VEGETABLES:

 

  • 16 ounces green beans, trimmed & cut into thirds
  • 12 ounces baby red potatoes,quartered
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1/2 teaspoon Kosher salt
  • freshly ground black pepper
  • CHICKEN:
  • 2 whole boneless, skinless chicken breasts (8 ounces each), halved horizontally to make a total of 4 cutlets
  • 1/4 teaspoon Kosher salt
  • freshly ground black pepper
  • 2 tablespoons all purpose flour
  • 1 large egg, beaten
  • 3/4 cup seasoned Panko breadcrumbs
  • olive oil spray
  • 1/2 medium lemon, plus 4 lemon wedges for serving
  • 1 tablespoon capers, drained
  • 1/2 tablespoon chopped fresh parsley

INSTRUCTIONS

 

PREPARE THE VEGETABLES:

  1. Preheat the oven to 425 degrees F.  Lightly spray an 18×13-inch large rimmed sheet pan with nonstick spray.  
  2. On the prepared pan, toss together the green beans, potatoes, olive oil, garlic, salt and pepper to taste.  Spread the vegetables out in a single layer. Bake until partially cooked, about 20 minutes.

     

PREPARE THE CHICKEN:

  1. While the vegetables are cooking, season the chicken with the salt and pepper to taste.  Put the flour in a shallow plate and put the egg in a medium bowl.  Put the panko in another shallow plate.  Dredge each chicken cutlet lightly in the flour, then dip in the egg, shaking off the excess.  Dredge in the panko, lightly pressing to evenly coat.  Set aside on a plate.
  2. Remove the pan of vegetables from the oven, stir them together, the push to one side. Place the chicken on the other side of the pan and spray the tops with olive oil spray.  Return to the oven and bake until the chicken is golden and the potatoes are cooked through, about 15 minutes.  Switch the oven to broil and broil until the top of the chicken is browned slightly, 1 to 2 minutes. Remove the pan from the oven and squeeze the lemon half over the vegetables.
  3. Top the chicken with the capers and parsley, and serve with the lemon wedges on the side


RECIPE NOTES

  • WEIGHT WATCHERS FREESTYLE SMARTPOINTS per serving: 7
  • Gluten-free adaptions:  to make this recipe gluten-free, sub gluten-free flour for the all-purpose and sub gluten-free breadcrumbs for regular.

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