Chicken Breast in Parmesan Crust with Asparagus

Ingredients

• 4 chicken breast fillets (about 150 g each)
• Salt
• Pepper (freshly ground)
• 2 Eggs
• 60 g Parmesan
• 2 tbsp olive oil
• 2 tsp butter
• 400 g artichoke hearts (canned)
• 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 and finely chop the onion, then sauté in hot olive oil until translucent. Add two‑thirds of the drained artichoke hearts and steam briefly. Pour in broth, bring to a boil, season with salt and pepper, remove from heat, and blend into a smooth sauce. Wash and trim spring onions, then cut them small. Combine the remaining artichokes, capers, and spring onions with the sauce and simmer for about 4 minutes; finish with lemon juice.

2. 2.

   Wash asparagus, peel the lower third if needed, trim ends, and cook in boiling salted water for 12 minutes until tender.

3. 3.

   Season chicken breast fillets with salt and pepper. First dip each fillet into beaten eggs, then coat with parmesan.

4. 4.

   Heat olive oil and butter in a skillet, then brown the coated fillets over medium heat for 4–5 minutes per side.

5. 5.

   Plate asparagus alongside the chicken and pour artichoke sauce over everything; serve immediately.