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🍽️ Crispy Parmesan Chicken with Asparagus

484 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (approx. 150 g each)
• salt
• pepper (from the mill)
• 2 eggs
• 60 g parmesan
• 2 tbsp olive oil
• 2 tsp butter
• 400 g artichoke hearts (from the jar)
• 300 ml vegetable broth
• 1 onion
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 spring onions
• 2 tbsp capers
• 1 kg asparagus

Instructions

1. 1. Peel one onion and chop it very finely.
2. 2. Heat olive oil in a pan and fry the onion until it is soft and translucent.
3. 3. Add two-thirds of the drained artichoke hearts to the pan and sauté them briefly.
4. 4. Pour in the broth and bring the mixture to a boil.
5. 5. Season the sauce with salt and pepper.
6. 6. Remove the pan from the heat and blend the sauce until smooth using a hand blender.
7. 7. Wash the spring onions and cut them into small rings.
8. 8. Stir the spring onions, the remaining artichoke hearts, and the capers into the sauce.
9. 9. Let the sauce simmer for about four minutes.
10. 10. Finally, adjust the taste of the sauce with lemon juice.
11. 11. Wash the asparagus thoroughly.
12. 12. Peel the lower third of the asparagus stalks if necessary.
13. 13. Trim off the woody ends of the asparagus stalks.
14. 14. Cook the asparagus in boiling salted water for twelve minutes.
15. 15. Season the chicken breast fillets with salt and pepper.
16. 16. Whisk the eggs in a shallow bowl.
17. 17. Dip the fillets first into the beaten eggs.
18. 18. Then coat the fillets in the grated parmesan until they are fully covered.
19. 19. Heat oil and butter in a large pan.
20. 20. Fry the breaded chicken fillets over medium heat for four to five minutes on each side until golden brown.
21. 21. Plate the cooked asparagus on the plates.
22. 22. Place the fried chicken fillets on top of the asparagus.
23. 23. Serve with the artichoke sauce.
24. 24. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 484
• Protein: 63 g · Fett/Fat: 21 g · Carbs: 9 g