cooked chicken breast baked, with asparagus and Parmigiano Reggiano DOP. If you look for a second easy easy, and even light, with the wonderful wild asparagus, Here they are: 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, that seems a cutlet but not fried, It is simply marinated in olive oil and a little lemon and then breaded in a mixture of grated bread, 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. I'm used, When the eggplants are in season, also try the CHICKEN BREASTS WITH THE STANDARD, delicious! Have a good day!
CUTLETS CHICKEN BAKED WITH ASPARAGUS AND Parmigiano Reggiano (easy recipe)Print This
- 600 grams of chicken breast cut into thin slices
- a bunch of wild asparagus (200 grams)
- salt and pepper, just enough
- bread crumbs for Breading, just enough
- 50 grams of shredded PDO Parmigiano Reggiano for Breading
- extra virgin olive oil, just enough
- Parmesan flakes, just enough
- the juice of half a lemon
To prepare the chicken breasts baked with asparagus and Parmigiano Reggiano, at least one hour before preparing dinner, you have to marinate the chicken breasts by placing them in a dish 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 garnishing each slice with abundant flakes of Parmigiano Reggiano DOP. Serve the chicken breasts baked with asparagus and Parmigiano Reggiano immediately, accompanying the dish with some asparagus jumped and a mixed salad. Bon appétit!
THE PAIRING: Roero Arneis DOCG, produced by the winery John Demarie. A white Piedmontese, Product in Vezza d'Alba hills, in the heart of the Roero, the wine area which is a UNESCO heritage site.. I'm used’ a dry white, scented, fresh and tasty, with a slightly bitter aftertaste. As simple as this recipe. DA taste at a temperature around 10 degrees.