Crispy Parmesan Baked Chicken with Veggies (Milanese)

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  1 Egg, Whole, Large(44g)
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  2 tbsp Lemon Juice, Fresh
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  0.5 tbsp Parsley, Fresh
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  0.5 tsp 1/2 teaspoon salt (to season)
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  0.5 tsp 1/2 teaspoon pepper (to season)
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  0.5 cup Bread Crumbs, Dry, Plain
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  4 Chicken Breast, Boneless Skinless(1088g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  8 Potato, Baby(240g)
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  0.5 cup Butter
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  2 tsp Garlic
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  1 1 pinch salt (to taste)
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  1 lbs Green Beans

Instructions

1. 1Whisk together the large eggs, fresh lemon juice, minced fresh garlic, chopped fresh parsley, salt, and pepper in a large bowl. Pat the chicken breasts dry, then submerge them in the egg mixture, cover, and refrigerate for 30 minutes to 1 hour if time allows.
2. 2In a separate bowl, combine the plain dry bread crumbs and grated Parmesan cheese. Remove the chicken from the egg mixture and dredge each breast in the breadcrumb-Parmesan mixture, pressing gently to adhere an even coat on all sides.
3. 3Heat the salted butter in a large skillet over medium-high heat for 1–2 minutes until foaming. Place the coated chicken breasts in the skillet and cook for 4–5 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F; transfer to a plate.
4. 4In the same skillet, add the baby potatoes and cook for 6–8 minutes over medium-high heat, stirring occasionally, until they begin to soften and turn golden at the edges.
5. 5Mix the minced fresh garlic into the remaining butter in the skillet, then add the raw green beans and cook for 3–4 minutes over medium-high heat, stirring frequently, until the beans are bright green and just tender-crisp.
6. 6Return the cooked chicken to the skillet with the potatoes and green beans, nestling it among the vegetables. Cook for 1–2 minutes over medium heat to warm through, ensuring all components are heated evenly.
7. 7Divide the chicken and vegetable mixture evenly into 4 airtight containers while hot, ensuring each portion contains one chicken breast with equal shares of potatoes and green beans.
8. 8Sprinkle fresh chopped parsley over each portion if desired, seal containers, and refrigerate for up to 4 days.