Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise

Ingredients for Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise

• 90ml (3/4 stick) butter, divided

• 3 large eggs

• 3 tablespoons honey Dijon mustard

• 475ml panko* (Japanese breadcrumbs

• about 100g )

• 170g grated Parmesan cheese (about 130g )

• 1 1/2 teaspoons salt

• 1 teaspoon ground black pepper

• 6 skinless boneless chicken breast halves, butterflied

• 1 large bunch watercress, thick stems trimmed

• Asparagus with Sauce Maltaise

How to make Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise

Preheat oven to 260°C. Butter large rimmed baking sheet with 2 tablespoons butter. Melt remaining 60ml 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, coating generously. Place on prepared baking sheet. Drizzle reserved melted butter over chicken. Bake chicken until browned and cooked through, turning once, about 10 minutes.

Garnish chicken with watercress; serve with Asparagus with Sauce Maltaise.

*Available in the Asian foods section of some supermarkets and at Asian markets.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.