Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise
['6 tablespoons (3/4 stick) butter, divided', '3 large eggs', '3 tablespoons honey Dijon mustard', '2 cups panko* (Japanese breadcrumbs; about 3 1/2 ounces)', '1 1/2 cups grated Parmesan cheese (about 4 1/2 ounces)', '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']
Preheat oven to 500°F. Butter large rimmed baking sheet with 2 tablespoons butter. Melt remaining 4 tablespoons 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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.