Target: 6 × 4 inches · landscape

Parmesan-Crusted Chicken with Sweet Potatoes

45 min · 4 servings

Ingredients

□ 4 boneless skinless chicken breasts

□ 1 1/2 lb sweet potatoes

□ 2 tbsp olive oil, divided

□ 1 1/2 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper

□ 1 tsp smoked paprika

□ 1/2 cup all-purpose flour

□ 2 large eggs

□ 1 tbsp water

□ 1 cup panko breadcrumbs

□ 3/4 cup finely grated Parmesan cheese

□ 1/2 tsp dried oregano

□ 1 cup neutral oil for shallow frying

□ 12 oz broccoli florets

□ 1 lemon

□ 2 tbsp chopped fresh parsley

1. Heat oven to 425 F. Season sweet potato wedges and roast 15 minutes, cut sides down.

2. Pound chicken to 1/2 inch. Set out flour, egg-water, and Parmesan-panko-oregano coating.

3. Coat cutlets; turn potatoes and add oiled broccoli after 15 minutes of roasting.

4. Heat shallow oil to 350 F. Fry cutlets uncrowded in batches until golden and 165 F inside.

5. Finish vegetables until tender. Rest chicken 3 minutes; serve with lemon and parsley.

Cook’s note: Keep oil near 350 F and give each cutlet room; crowding softens the crumb.