Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

Another new recipe from !

******************************

Hello Fresh recipe found here: https://www.hellofresh.com/recipes/.....81654afc698c8d

Thoughts: First time making schnitzel, and it was REALLY tasty, I didn't feel as picky about the chicken this time. Though, I was given one garbage chicken fillet that fell apart and had to be cooked in smaller pieces. Also, I'm not sure what happened with the vegetables, when they were prepared for the proper amount of time, they weren't browned and they still didn't taste fully cooked, so I cooked them longer. And longer. The green beans finally browned, but the potatoes just weren't browning. They ended up cooking twice as long as instructed and only browned a little, and both the green beans and potatoes just don't taste like they should. I've cooked potatoes and green beans like this before so I'm not sure what happened. I hope the oven isn't acting up...

---

Recipe is as follows:

12 ounce Yukon Gold Potatoes

1 tablespoon Fry Seasoning

1 unit Lemon

½ cup Panko Breadcrumbs

1 teaspoon Garlic Powder

10 ounce Chicken Cutlets

6 ounce Green Beans

4 tablespoon Sour Cream

1.5 ounce Honey Dijon Dressing

Salt

Pepper

2 teaspoon Cooking Oil

Instructions

Roast Potatoes
1
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Toss on one side of a baking sheet with a drizzle of oil, Fry Seasoning, salt, and pepper. (For 4, spread potatoes out across entire sheet.) • Roast on top rack for 10 minutes (you’ll add the green beans then).

Prep & Pound Chicken
2
• Meanwhile, zest and quarter lemon. • In a shallow dish, combine panko, lemon zest, and garlic powder. Season with salt (we used 1 tsp; 2 tsp for 4 servings) and pepper; set aside. • Pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with salt and pepper. TIP: If your cutlets are already ½ inch thick, skip the pounding.

Roast Green Beans
3
• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, leave potatoes roasting and toss green beans on a second sheet; roast on middle rack.) • Return to top rack until veggies are browned and tender, 12-15 minutes more.

Coat & Cook Chicken
4
• Meanwhile, brush chicken all over with half the sour cream (you’ll use the rest in the next step). Working one piece at a time, press chicken into panko mixture to coat on both sides. • Heat 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is shimmering and hot enough that a pinch of panko mixture sizzles when added to the pan, add chicken and cook until crust is golden brown and chicken is cooked through, 3-5 minutes per side. • Transfer to a paper-towel-lined plate.

Make Sauce
5
• While chicken cooks, in a small bowl, combine honey Dijon dressing with remaining sour cream.

Serve
6
• Divide chicken, green beans, and potato wedges between plates. Drizzle chicken with as much sauce as you like (save a bit for dipping if desired). Serve with any remaining sauce and lemon wedges on the side.

---

From Chris: Its also worth noting that for the green beans, did what is known as "blistering"; that is, not necessarily burning the beans but rather, giving them a good sear. This will give the veggies a bit more depth / sweetness.