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1.
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Preheat oven to 425 degrees F/218 degrees C. 2.
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On a lined baking sheet, toss sweet potato wedges and carrots with sea salt, pepper, cayenne pepper, and 1 tablespoon vegetable oil.
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Roast in the preheated oven until vegetables are tender and can be easily pierced with a fork, about 45-50 minutes.
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3.
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Meanwhile, prepare the chicken: wrap chicken breast in cellophane wrap, and beat it with your fist or a mallet until it is a uniform 1/2-inch or 1-cm in thickness.
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4.
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Place egg in a small shallow bowl and beat until combined.
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Spread breadcrumbs in another shallow bowl.
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5.
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Place chicken breast into the egg bowl and cover both sides with egg.
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Sprinkle top side with salt, pepper, and half of the sage leaves.
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6.
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Transfer chicken to breadcrumb bowl, sage-side down.
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Sprinkle the top side of chicken with salt, pepper, and remaining sage leaves.
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Cover both sides of the chicken with breadcrumbs to coat.
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7.
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Heat remaining oil in a skillet over medium-high heat.
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Once hot, place chicken in skillet and cook until done, about 4-5 minutes per side, adding additional oil if necessary (you dont want anything to smell like its burning).
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If chicken still isnt cooked through, cover skillet and continue to cook for 2 minutes.
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8.
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Transfer chicken and vegetables to a plate and keep warm with foil or covered with another plate.
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Reduce heat under the skillet to low and add lemon juice, scraping up any browned bits.
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Simmer for 15 seconds, then pour sauce over chicken and vegetables.
