Crispy Chicken Dressed For Spring

These delicious crispy coated chicken cutlets make a great 30 minute dinner, thanks to baking instead of frying. A quick broil at the end insures you get a golden brown crust and the lemony artichoke dressing will make it your new weeknight favorite.

Recipe courtesy of Real Simple

Ingredients

• ¼ cup olive oil, divided

• 2 eggs, beaten

• 2 cups panko

• 4 4-ounce chicken breast cutlets

• 3 tablespoons unsalted butter, melted

• 2 pounds fresh asparagus, trimmed

• 1 teaspoon kosher salt, divided

• ¾ teaspoon freshly ground black pepper, divided

• 1 12-ounce jar marinated artichoke hearts, drained and chopped

• 1 cup chopped fresh flat-leaf parsley (from 1 bunch)

• 2 ounces Parmesan cheese, shaved (about 1 cup)

• 2 teaspoons fresh lemon juice (from 1 lemon), plus wedges for serving

Instructions

1. Preheat oven to 450°F with racks in upper and lower thirds. Line 2 rimmed baking sheets with aluminum foil; coat 1 of the sheets with 2 tablespoons oil.

2. 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.

3. Toss asparagus, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper on second baking sheet; spread in an even layer. 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 ½ teaspoon salt.

4. Toss artichoke hearts, parsley, cheese, lemon juice, and remaining 1 tablespoon oil and ½ teaspoon pepper in a medium bowl. Top chicken with artichoke dressing. Serve with asparagus and lemon wedges.