Crispy Chicken Cutlets withArtichoke DressingEasy Dinner 4ACTIVE TIME 25 MINUTES TOTAL TIME 25 MINUTES SERVES 4
✓ Quick Cooking ✓ Family Friendlyin egg; shake off excess and
dredge chicken in panko. Arrange
on oiled baking sheet. Drizzle
with melted butter.
TOSS asparagus, 1 tablespoon
oil, 1/2 teaspoon salt, and 1/4 tea-
spoon pepper on second baking
sheet; spread in an even layer.
Place asparagus on lower oven
rack and chicken on upper rack.
Roast asparagus until crisp-
tender, about 6 minutes; remove
from oven. Continue roasting
chicken until cooked through,
about 4 minutes more. Increase
oven temperature to broil. Broil
chicken until golden brown in
spots, 2 to 4 minutes. Remove
from oven; season chicken with
remaining 1/2 teaspoon salt.
TOSS artichoke hearts, parsley,
cheese, lemon juice, and remain-
ing 1 tablespoon oil and 1/2 tea-
spoon pepper in a medium bowl.
Top chicken with artichoke
dressing. Serve with asparagus
and lemon wedges.PER SERVING: 659 Calories, 40g
Fat (12g Saturated), 192mg
Cholesterol, 6g Fiber, 40g Protein, 36g
Carbs, 1,277mg Sodium, 4g Sugar1/4 cup olive oil, divided
2 eggs, beaten
2 cups panko
4 4-oz. chicken breast cutlets
3 Tbsp. unsalted butter,
melted
2 lb. fresh asparagus, trimmed
1 tsp. kosher salt, divided
3/4 tsp. freshly ground black
pepper, divided
1 12-oz. jar marinated
artichoke hearts, drained
and chopped
1 cup chopped fresh flat-leaf
parsley (from 1 bunch)
2 oz. Parmesan cheese,
shaved (about 1 cup)
2 tsp. fresh lemon juice
(from 1 lemon), plus wedges
for servingPREHEAT oven to 450°F with
racks in upper and lower thirds.
Line 2 rimmed baking sheets
with aluminum foil; coat 1 of the
sheets with 2 tablespoons oil.
PLACE beaten eggs in a shallow
dish. Place panko in a separate
shallow dish. Dip chicken cutlets136 REAL SIMPLE APRIL 2020FOOD0420DIN.V1.indd 136 FINAL 2/21/20 5:08 PM