Ingredients

1 lb. chicken breasts
1 lb. Yukon gold potatoes, peeled and cut into chunks
8 oz brussels sprouts, trimmed and thinly sliced
2 Tablespoons avocado oil
3 garlic gloves minced
1/2 cup all-purpose flour
juice from half a lemon
1/4 cup shredded Parmesan cheese
2 large eggs
2 cups panko
1/4 cup heavy cream
5 tablespoons butter
Kosher salt and ground pepper

Instructions

Boil potatoes until tender and drain. Put potatoes through a potato ricer into another bowl.

Place heavy cream in pot and simmer until it starts bubbling. Whisk in butter a little at a time until melted. Then add potatoes and stir to combine. Add salt to taste and remove from heat.

Preheat oven to 400 degrees F. Place the sliced brussels sprouts on a heavy rimmed baking sheet.
Add garlic, drizzle with oil, and add salt and pepper to taste. Mix everything together and spread them out in an even layer. Roast in the center of the oven for about 20 minutes, stirring halfway through to ensure they’re cooked evenly. When they’re as dark as you want them, remove the pan from the oven and let them sit for 5 minutes or so to slightly cool off. Transfer to a bowl, sprinkle with lemon juice and cheese.

Prepare the chicken cutlets.

Using a mallet, gently beat the chicken breasts to a uniform thickness.
Combine the flour, salt and pepper in one bowl. Place the eggs and a splash of water into another. Put the Panko breadcrumbs into a third bowl. Dredge chicken with seasoned flour and pass through egg mixture. Shake off excess egg. Now completely cover chicken breasts with Panko crumbs, pressing crumbs into chicken. Heat oil in frying pan on medium-high heat. Cook for 3-4 minutes on each side (or until no longer pink inside).

To plate, spoon pomme puree onto plate. Top with brussels sprouts and chicken cutlet.

** Note: HEB meal simple brussels sprouts are a great substitute to save a little time.