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Prep and brine (optional)

If you have time (30–60 minutes), place chicken breasts in a bowl with 1 cup water and 1/2 tsp salt to lightly brine. Otherwise skip. Pat chicken dry with paper towels before seasoning.

Prepare potatoes

Preheat oven to 425°F (220°C). Wash baby potatoes and halve them. Toss potatoes in a bowl with 1 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1/2 tsp kosher salt and 1/4 tsp black pepper. Spread on a rimmed baking sheet cut-side down and roast for 25–30 minutes until golden and tender, stirring once halfway through.

Make breadcrumb mixture

In a shallow bowl combine breadcrumbs, grated Parmesan, 1/2 tsp garlic powder, 1/4 tsp paprika, and 1/4 tsp black pepper. In a second shallow bowl whisk together eggs and milk until combined. Place flour in a third shallow bowl and season with 1/2 tsp kosher salt and a pinch of pepper.

Bread the chicken

Trim chicken breasts to even thickness (butterfly or pound to 1/2"). Dredge each piece first in seasoned flour, shaking off excess; then dip into egg-milk mixture; press into breadcrumb-Parmesan mixture until evenly coated. Set on a plate and rest 5 minutes so coating adheres.

Pan-fry the chicken

Heat a large skillet over medium heat and add 1 tbsp olive oil and 1 tbsp butter. Once foaming subsides, add breaded chicken. Cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). If chicken browns too quickly, reduce heat to medium-low and cover loosely to finish cooking. Transfer to a paper-towel-lined plate and let rest 5 minutes; squeeze half the lemon over the chicken.

Prepare simple salad

In a salad bowl combine mixed salad greens, halved cherry tomatoes and thinly sliced cucumber. Whisk together 2 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp honey and a pinch of salt and pepper; toss with the salad just before serving.

Make quick dipping sauce

In a small bowl combine mayonnaise, Greek yogurt, Dijon mustard, 1 tbsp chopped parsley, 1 tsp lemon juice (from remaining half), a pinch of salt and pepper. Taste and adjust seasoning. Chill briefly if desired.

Finish and plate

Arrange roasted potatoes, breaded chicken, and salad on a serving platter. Garnish chicken with remaining chopped parsley and a few lemon wedges. Serve dipping sauce on the side. Estimated serving: serves 3–4.