Chicken cutlets and roasted asparagus sheet pan

  • Prep Time10 mins
  • Total Time20 mins
  • Makes4 servings
Chicken cutlets and roasted asparagus sheet pan

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

  • pepper

  • 2 tbsp chopped parsley

  • lemon wedges, for serving

Nutrition (per 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.