Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise

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

Ingredients

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

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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