Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise

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

Ingredients

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

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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