cooked chicken cutlets 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. The white meat is good, we all know, and it 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. Marinating and tasty breading make the cooked chicken breast, baked like a cutlet. And tasty topping of asparagus and Parmesan complete all.
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. 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, 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 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 PASTA WITH STANDARD found that even in VIDEO RECIPE. Have a good day!
