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Crispy Chicken Cutlets with Artichoke Dressing Recipe

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This recipe for Crispy Chicken Cutlets with Artichoke Dressing, by , is from Cooking with Faith , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Vickie Christianson

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup olive oil, divided
2 eggs, beaten
2 cups Panko bread crumbs
4 4 oz chicken breast cutlets
3 Tablespoons unsalted butter, melted
2 lb fresh asparagus, trimmed
1 teaspoon Kosher salt, divided
3/4 teaspoon freshly ground pepper, divided
1 12 oz jar marinated artichoke hearts, drained and chopped
1 cup chopped fresh flat-leaf parsley
1 cup Parmesan cheese, shaved
2 teaspoons lemon juice

Directions:
Directions:
Preheat oven to 450 place racks in middle and lower third of oven. Line 2 rimmed baking sheets with foil. Coat 1 sheet with 2 Tablespoons olive oil.

Place beaten eggs in shallow dish. Place Panko crumbs in separate shallow dish. Dip cutlets in beaten eggs; dredge in Panko and place on oiled baking sheet. Drizzle with melted butter.

Toss asparagus, 1 Tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper on second baking sheet. Spread asparagus in single layer and place on lower rack of oven. Place chicken on upper-rack. Roast asparagus until crisp-tender about 6 minutes; remove from oven. Continue roasting chicken until cooked through, about 4 more minutes. Increase oven temperature to broil. Broil chicken until golden brown, 2-4 more minutes. Remove from oven and season chicken with remaining 1/2 teaspoon salt.

Toss artichoke hearts, parsley, cheese, lemon juice with remaining Tablespoon oil and 1/2 teaspoon pepper in medium bowl. Top chicken with artichoke dressing and lemon juice.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
20 minutes + baking time

 

 

 

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