Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise

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

Ingredients

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

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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