Instructions

• Preheat the oven to 425°F. Lightly spray an 18×13-inch rimmed sheet pan with olive oil spray.
• In a large bowl, toss together 16 ounces trimmed green beans (cut into thirds), 12 ounces quartered baby red potatoes, 2 tablespoons olive oil, 2 teaspoons minced garlic, ½ teaspoon Kosher salt, and freshly ground black pepper to taste. Spread the vegetables in a single layer on the prepared pan.
• Roast the vegetables until partially cooked, about 20 minutes.
• While the vegetables roast, prepare the chicken: pat the 2 whole (8-ounce each) boneless, skinless chicken breasts dry and slice each breast horizontally to make a total of 4 cutlets. Season both sides of the cutlets with ¼ teaspoon Kosher salt and freshly ground black pepper.
• Set up a dredging station: put 2 tablespoons all-purpose flour on a shallow plate, beat 1 large egg in a medium bowl, and place ¾ cup seasoned Panko breadcrumbs on another shallow plate.
• Dredge each chicken cutlet in this order: lightly coat with flour and shake off excess, dip in the beaten egg letting excess drip off, then press both sides into the Panko so each cutlet is evenly coated. Place the breaded cutlets on a clean plate.
• Remove the pan of vegetables from the oven, stir the vegetables, and push them to one side of the pan to make room for the chicken.
• Arrange the breaded chicken cutlets in a single layer on the empty side of the sheet pan, leaving space between pieces. Lightly spray the tops of the cutlets with olive oil spray.
• Return the pan to the oven and bake until the chicken is golden and the potatoes are cooked through, about 15 minutes (potatoes should be tender when pierced and chicken should be cooked through).
• Switch the oven to broil and broil the chicken 1 to 2 minutes, watching closely, until the tops are lightly browned.
• Remove the pan from the oven. Squeeze the ½ medium lemon over the vegetables. Top the chicken with 1 tablespoon drained capers and sprinkle with ½ tablespoon chopped fresh Italian parsley.
• Serve the crispy chicken schnitzel with the 4 lemon wedges on the side.