A delicious chicken dinner in under 30 minutes?
What makes this dinner recipe so quick is the smart strategy.
Instead of pan-frying the cutlets, youll bake them while the asparagus roast on a second pan.
Photo: Greg DuPree
To get the golden-brown crust just right, youll broil the chicken right at the end.
All thats left is a lemony dressing made from briny artichoke hearts, fresh parsley, and salty Parmesan.
Its a killer weeknight dinner that youll be returning to again and again.
Line 2 rimmed baking sheets with aluminum foil; coat 1 of the sheets with 2 tablespoons oil.
Place beaten eggs in a shallow dish.
Place panko in a separate shallow dish.
Dip chicken cutlets in egg; shake off excess and dredge chicken in panko.
Arrange on oiled baking sheet.
Drizzle with melted butter.
Place asparagus on lower oven rack and chicken on upper rack.
Roast asparagus until crisp-tender, about 6 minutes; remove from oven.
Continue roasting chicken until cooked through, about 4 minutes more.
Increase oven temperature to broil.
Broil chicken until golden brown in spots, 2 to 4 minutes.
Remove from oven; season chicken with remaining 12 teaspoon salt.
Top chicken with artichoke dressing.
Serve with asparagus and lemon wedges.
2,000 calories a day is used for general nutrition advice.
