Cookwith - Crispy Chickpea “Chicken” Cutlets with Lemon-Herb Pan Sauce

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese (or vegetarian hard cheese)
• 1/4 cup all-purpose flour
• 1/4 cup plain Greek yogurt (or dairy-free yogurt)
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (plus more for frying)
• 1 lemon (zest and juice)
• 1/2 cup low-sodium vegetable broth
• 1 tbsp unsalted butter (or plant-based butter)
• Mixed greens, for serving