crispy-chicken-cutlets-with-artichoke-dressing

Best Dinner Food

Crispy Chicken Cutlets With Artichoke Dressing

A delicious chicken dinner in under 30 minutes? Yes, it’s possible, and in the case of these crispy, breadcrumb-coated cutlets, you’ll be licking the plate to get every last bite. What makes this dinner recipe so quick is the smart strategy. Instead of pan-frying the cutlets, you’ll bake them while the asparagus roast on a second pan. To get the golden-brown crust just right, you’ll broil the chicken right at the end. All that’s left is a lemony dressing made from briny artichoke hearts, fresh parsley, and salty Parmesan. It’s a killer weeknight dinner that you’ll be returning to again and again.

Ingredients

  1. ¼ cup olive oil, divided

  2. 2 eggs, beaten

  3. 2 cups panko

  4. 4 4-ounce chicken breast cutlets

  5. 3 tablespoons unsalted butter, melted

  6. 2 pounds fresh asparagus, trimmed

  7. 1 teaspoon kosher salt, divided

  8. ¾ teaspoon freshly ground black pepper, divided

  9. 1 12-ounce  jar marinated artichoke hearts, drained and chopped

  10. 1 cup chopped fresh flat-leaf parsley (from 1 bunch)

  11. 2 ounces Parmesan cheese, shaved (about 1 cup)

  12. 2 teaspoons fresh lemon juice (from 1 lemon), plus wedges for serving

Directions

  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.