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Shnitzel Sheet Pan Dinner


Olive oil cooking spray

1 lb baby red potatoes, quartered

1 lb green beans, trimmed and cut into thirds

2 Tbsp olive oil

2 tsp minced garlic

3/4 tsp kosher salt, divided

Freshly ground black pepper, to


2 boneless, skinless chicken breast halves (8 oz each)

2 Tbsp all-purpose flour

1 large egg, beaten

3/4 cup seasoned panko bread crumbs

1 lemon, divided



Summer is here and who wants to spend time in the kitchen preparing. This is absolutely one of the best go-to chicken dinners, it’s one of the simplest and most delicious to prep, cook and serve. Topping it off with the refreshing ices is a bonus and I suggest you double or triple the recipe for the cool and delicious treat to keep on hand for a snack or a treat for the kids!! Enjoy the summer as the days are long but they go by in a flash!!!


Preheat oven to 425°F. Lightly coat an 18 x 13-inch rimmed sheet pan with cooking spray. On prepared pan, toss together potatoes, green beans, olive oil, garlic ó tsp salt and pepper to taste. Spread in a single layer. Bake 20 minutes. Meanwhile, cut each chicken breast in half horizontally to make a total of 4 cutlets. Season with 1/2 tsp salt and pepper to taste. Place flour in a shallow plate. Place egg in a medium bowl. Place panko on a third shallow plate. Dredge each cutlet in flour, then dip in egg, shaking off excess. Dredge in panko, pressing lightly to evenly coat. Set aside on a plate. Remove pan of vegetables from oven; stir and push vegetables to one side. Place chicken on other side; spray tops of chicken with cooking spray. Bake 15 minutes or until chicken is golden and potatoes are cooked through. Switch oven to broil and broil 1-2 minutes or until top of chicken browned slightly. Remove from oven. Squeeze ó lemon over vegetables. Cut remaining lemon half into 4 wedges; serve with lemon wedges.