We're sneaking in a bit of weeknight wonderful with this homemade parmesan-spiked schnitty. A golden and crunchy coating is just the thing paired with a warm, tender and buttery potato salad. You can take a low bow for this high-brow version of a classic. It's well-deserved.
Trim beans and halve. Cut potatoes in half (or quarter, if large) and place potatoes in a saucepan of cold, salted water over high heat. Bring to the boil and cook for 12–15 minutes or until tender. Add beans in the last minute of cooking. Drain well. While potato is cooking, continue with step 2.
Halve chicken breast horizontally to yield two thinner pieces. Place flour in a bowl. Crack the egg into a separate bowl and whisk. Place panko breadcrumbs and parmesan on a plate and mix to combine. Dust chicken in flour. Dip into egg, shaking off excess, and press into breadcrumb mixture to coat well on each side. Set aside.
Heat oil in a frypan over medium heat. Add chicken schnitzels and cook for 4–5 minutes each side or until golden and cooked through. Remove from pan and drain on paper towel. While chicken is cooking, continue with step 4.
Peel and crush garlic. Pick sage leaves from their stems and roughly chop.
Melt butter in the same saucepan used to cook potato over medium-high heat. Add garlic and sage and cook for 30 seconds. Return potato to saucepan with beans and spinach and stir until spinach is lightly wilted. Season with salt and pepper.
Cut lemon into wedges. Divide schnitzels and warm potato salad between plates and serve with lemon wedges.