Ingredients:

  • 680g chicken breast, sliced into 1 inch thick cutlets
  • 60g freshly grated Parmesan cheese
  • 60g Panko breadcrumbs
  • 15ml Dijon mustard
  • 5g garlic powder
  • 2g smoked paprika
  • 2 large heads of broccoli, cut into bite-sized florets
  • 30ml extra virgin olive oil
  • 3g sea salt
  • 1g cracked black pepper
  • 15ml lemon juice

Instructions:

  1. Preheat your oven to 200°C. Note: A fully preheated oven is vital for immediate crust formation.
  2. Pat the 680g chicken cutlets dry with paper towels. Note: Moisture is the enemy of a crispy coating.
  3. Brush each cutlet with 15ml of Dijon mustard.
  4. Combine 60g Parmesan, 60g Panko, 5g garlic powder, and 2g smoked paprika in a shallow bowl.
  5. Press the mustard coated chicken firmly into the crumb mixture until fully submerged.
  6. Toss the broccoli florets with 30ml olive oil, 3g salt, and 1g pepper on the sheet pan.
  7. Move the broccoli to the edges of the pan and place the chicken in the center.
  8. Bake for 20 minutes until the crust is golden and the chicken is opaque.
  9. Drizzle 15ml lemon juice over the broccoli while the pan is still sizzling.