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Chicken cutlets baked with asparagus and Parmigiano Reggiano DOP

Simple and light meat main course

by Ada Parisi
5 min read
Cotolette di pollo al forno con asparagi e Parmigiano Reggiano.

How to make chicken cutlets in the oven

cooked chicken cutlets baked with asparagus and Parmigiano Reggiano DOP: recipe spring of a Chicken-based main course really simple to prepare. An easy second course of meat and even light, done with wild asparagus. The Chicken cutlets are not fried but breaded and baked. Is topped with sautéed wild asparagus and Parmesan cheese Reggiano DOP. White meat is also perfect for those who want to eat light: but there are no reasons to eat off dishes and sad as the grilled chicken breast. The marinade and Breading flavorful They make oven-baked chicken breast look like a schnitzel. And tasty topping of asparagus and Parmesan complete all. If you like cutlets but don't want to fry at all, then you have to try the CUTLETS PALERMITANA, baked in the oven and not fried and really delicious.

A matching, What asparagus-Parmesan, that never lets go, because the flavor of cheese perfectly enhances the aromas of asparagus chlorophyll, especially if wild. Obviously You can also use greenhouse asparagus, Although the flavor will be definitely different. And if you love asparagus dates a look at all my RECIPES WITH ASPARAGUS.

The chicken cutlet in a light version, baked

The chicken breast, that seems a cutlet but not fried, is simply marinated in oil and a little lemon So what breaded in a breadcrumb mixture, Salt, pepper and Parmesan. Cooking baked in a few minutes, until it's Golden on the outside but still soft on the inside. Asparagus jump them in a little oil or butter and then we put them on the chicken and move it in the oven once the chicken is cooked, 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. Is, When the eggplants are in season, also try the CHICKEN BREASTS WITH THE STANDARD, Change in PASTA ALLA NORMA CATANESE that are in VIDEO RECIPE. Have a good day!

Cotolette di pollo al forno con asparagi e Parmigiano Reggiano.

CUTLETS CHICKEN BAKED WITH ASPARAGUS AND Parmigiano Reggiano (easy recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

600 grams of chicken breast cut into thin slices

a bunch of wild asparagus (200 grams)

salt and pepper

bread crumbs for Breading

50 grams of shredded PDO Parmigiano Reggiano for Breading

extra virgin olive oil

Parmesan flakes

the juice of half a lemon

Procedure

 

To prepare the chicken breasts baked with asparagus and Parmigiano Reggiano, at least an 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!

Note

MATCHING: Roero Arneis DOCG, produced by the winery John DeMarie. A white Piedmontese, produced in the hills of Vezza d'Alba, in the heart of the Roero, the wine-growing area that is a UNESCO World Heritage Site.. It's 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.

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