Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise

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

Ingredients

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

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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