Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise

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

Ingredients

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

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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