• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into 1/2-inch-thick wedges. Cut broccoli florets into bite-size pieces if necessary. • Toss potatoes on one side of a baking sheet with a drizzle of oil, Fry Seasoning, salt, and pepper. (For 4, spread potatoes out across entire sheet.) • Roast on top rack for 5 minutes (you’ll add the broccoli then).

• Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully toss broccoli on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, leave potatoes roasting and toss broccoli on a second sheet; roast on middle rack.) • Return to top rack until veggies are browned and tender, 15-20 minutes more.

• Meanwhile, zest and quarter lemon. • In a shallow dish, combine panko, lemon zest, and garlic powder. Season with salt (we used 1 tsp) and pepper; set aside. (Use 2 tsp salt for 4 servings.) • Pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1/2 inch thick. Season all over with salt and pepper. TIP: If your cutlets are already 1/2 inch thick, skip the pounding.

• Brush chicken all over with half the sour cream (you’ll use the rest in the next step). Working one piece at a time, press chicken into panko mixture to coat on both sides. • Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is shimmering and hot enough that a pinch of panko mixture sizzles when added to the pan, add chicken and cook until crust is golden brown and chicken is cooked through, 3-5 minutes per side. • Transfer to a paper-towel-lined plate.

• While chicken cooks, in a small bowl, combine Honey Dijon Dressing with remaining sour cream.

• Divide chicken, broccoli, and potatoes between plates. Serve with sauce for dipping or dolloping on chicken and lemon wedges on the side.