Photo: Roberto Caruso
Jazz up your chicken with a crispy panko crust and a side of crunchy asparagus. The best part: you can make it all on one pan!
2 tbsp mayonnaise
1 tbsp Dijon mustard
2 tsp finely chopped garlic
1/2 tsp salt, divided
1 cup panko bread crumb
1/4 cup finely grated Parmesan cheese
3 tbsp olive oil, divided
1 1/2 lb boneless skinless chicken breast cutlets, (or thinly sliced butterflied breasts)
1 lb asparagus, tough ends removed
2 tbsp chopped parsley
lemon wedges, for serving
Protein 44g, Carbohydrates 13g, Fat 18g, Fibre 2g, Sodium 566mg.
Originally published in the Today’s Parent September/October 2019 issue. Photo by Roberto Caruso.