Crispy Chicken Piccata with Roasted Vegetables

I love lemon! I prefer my chicken crispy so I pounded out my cutlets and brushed them with dijon then coated them in panko seasoned with salt, pepper, Italian seasoning and parmesan. I lined a baking sheet with foil and put on a rack. I sprayed the rack with cooking spray. I sprayed each piece of chicken with the cooking spray and placed it on the rack. I used the steam in the bag potatoes and cooked them 2 minutes short of the directions. I cut them in half or quarters depending on the size. I tossed the potatoes, with some baby carrots, pre-chopped broccoli florets and red onion slices in some olive oil. I put the veg on a foil lined baking sheet and seasoned with salt, pepper and Italian seasoning and roasted them and the chicken at 420. When the veg was brown I tossed it with some lemon vinaigrette and parm. I made a classic piccata sauce to top the chicken.

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