Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise

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

Ingredients

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