Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise

Ingredients

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