Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise

Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise
Photo by Mark Thomas

Ingredients

  • 1 large bunch watercress
  • 6 skinless boneless chicken breast halves, butterflied
  • 6 tablespoons butter
  • 3 large eggs
  • 2 cups panko (Japanese breadcrumbs)
  • 1 ½ teaspoons salt
  • 1 ½ cups grated Parmesan cheese
  • + 3 more ingredients
    • Asparagus with Sauce Maltaise
    • 3 tablespoons honey Dijon mustard
    • 1 teaspoon ground black pepper

Preheat oven to 500°F. Butter large rimmed baking sheet with 2 tablespoons butter. Melt remaining 4 tablespoons butter in small saucepan and set aside. Whisk eggs and mustard in bowl to blend. Mix panko, Parmesan, salt, and pepper in large bowl. Dip chicken into egg mixture, then panko mixture, c...

View full recipe at Epicurious

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