Parmesan-Crusted Chicken with Sweet Potatoes

Golden Parmesan-panko chicken cutlets are shallow-fried in controlled batches and served with paprika-roasted sweet potatoes and broccoli.

45 min

4 servings

Golden Parmesan-crusted chicken cutlets with roasted sweet potato wedges, broccoli, lemon, and parsley.

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

Equipment

Rimmed sheet pan · Large skillet · Instant-read thermometer · Wire rack · Three shallow dishes

Control the crust

If crumbs brown before the cutlet reaches 165 F, lower the burner slightly and keep cooking until the center is safe.

Keep it crisp

Set cooked chicken on a wire rack instead of stacking or covering it while the last batch fries.

Roast the vegetables

01. Heat the oven to 425 F with a rack in the center.

02. Toss 1/2-inch sweet potato wedges with oil, salt, pepper, and paprika; arrange cut sides down and roast 15 minutes.

Prepare and coat chicken

03. Halve breasts into thin cutlets, pound to even 1/2-inch thickness, then pat dry.

04. Set up flour, beaten eggs with water, and panko mixed with Parmesan, oregano, and salt.

05. Dredge, dip, and press crumbs firmly onto both sides; keep coated cutlets in one layer.

Finish vegetables and fry

06. Turn wedges and add broccoli tossed with oil and a pinch of salt; roast until tender and browned.

07. Heat 1/4 inch oil to 350 F, checking with a thermometer; return oil to temperature between batches.

08. Fry cutlets uncrowded about 3 minutes per side until golden and at least 165 F at the center; drain on a rack.

Rest and serve

09. Rest chicken on the rack for 3 minutes so excess oil drains without steaming the crust, then serve with the roasted vegetables, lemon wedges, and parsley.