A second easy easy, and even light, with the wonderful wild asparagus? Here it is: baked chicken cutlets with sauteed asparagus and Parmesan. A matching, the asparagus-Parmesan, that never lets go, because the flavor of cheese perfectly enhances the aromas of asparagus chlorophyll, especially if wild. Of course you can also use those of greenhouse, Although the flavor will be definitely different. The chicken breast is simply marinated in olive oil and a little lemon and then breaded in a compound containing breadcrumbs, Salt, pepper and Parmesan. Bake in the oven in a few minutes, until it's golden brown outside but still soft inside. Asparagus in a little oil or butter to skip them and then put them on the chicken and pass it all in the oven, supplementing with the Parmesan. With the asparagus stalks, to avoid wasting anything, I prepared a puree, frullandoli simply with a little oil and Parmesan: a nice spring salad and your dinner is ready. Good day!
Ingredients for 4 people:
At least an hour before preparing dinner, Marinate the chicken breasts by placing them in a pot with olive oil and lemon juice, then cover with cling film. Refrigerate.
Meanwhile, Peel the asparagus tips aside. With the stems you can prepare a soup, a risotto or a puree. Skip the asparagus in a little oil or butter, adding a little warm water if necessary, so they stay crunchy. Season with salt, pepper and set aside.
Mix in a flat bread and grated Parmesan cheese, then season with salt and pepper. Pass the slices of chicken breast into the mixture, pressing down firmly so that they completely covered on both sides. Line a baking sheet with parchment paper, grease it lightly with olive oil and arrange the chicken slices. Drizzle with a little oil and bake at 200 degrees for 15 minutes or until they are golden brown, turning them halfway through cooking.
Place over slices of chicken asparagus and Brown in the oven for a minute. Complete and garnish each slice with abundant slivers of Parmesan and serve immediately, accompanying the dish with some asparagus and a mixed salad. Bon appétit!