Lemon chicken cutlets with sweet potatoes

by Chef Elzar

About

This recipe features crisp, lemony panko-crusted chicken cutlets served with roasted sweet potatoes and a rich and tangy dill cream sauce. A delicious combination of flavors and textures.

Ingredients

• 4 Chicken Cutlets
• 1/2 cup Panko breadcrumbs
• 1 Lemon, zested and juiced
• 2 tablespoons Olive Oil, divided
• 2 Sweet Potatoes, peeled and cubed
• 1/4 cup Mayonnaise
• 1/4 cup Greek Yogurt
• 1 tablespoon chopped Fresh Dill
• Salt and Pepper to taste

Instructions

1. Prepare the chicken

   • chicken cutlets
   • panko breadcrumbs
   • lemon zest
   • 1 tablespoon olive oil

   In a shallow dish, combine panko, lemon zest, and oil. Coat chicken in panko mixture. Bake at 400°F for 18-20 minutes until golden brown.

2. Roast the sweet potatoes

   • sweet potatoes
   • 1 tablespoon olive oil
   • salt and pepper

   Toss sweet potatoes with oil and season with salt and pepper. Roast at 400°F for 20-25 minutes, tossing halfway.

3. Make the dill sauce

   • mayonnaise
   • Greek yogurt
   • lemon
   • fresh dill
   • salt and pepper

   Juice Lemon, and then in a small bowl, combine mayonnaise, yogurt, lemon juice, dill, and season with salt and pepper. Whisk until smooth.

4. Serve

   • chicken
   • sweet potatoes
   • dill sauce

   Serve chicken over sweet potatoes. Drizzle with dill sauce.

Nutritional Information

Based on a 100g portion ¹

References