[Recipes] Crispy Chicken Cutlets with Artichoke Sauce

A delicious chicken dinner in under 30 minutes? Absolutely! These crispy, breadcrumb-coated cutlets are so flavorful, you'll want to scrape the plate for every last bite. The key to this quick recipe is the clever approach: instead of pan-frying, you bake the cutlets while roasting asparagus on another pan. To achieve the perfect golden-brown crust, you finish the chicken under the broiler. Top it off with a zesty lemon dressing made from briny artichoke hearts, fresh parsley, and salty Parmesan. It's an easy, flavorful weeknight dinner you'll want to make again and again.

Hands On Time: 25 mins | Total Time: 25 mins | Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• Salt and pepper to taste
• 1/2 cup olive oil (for frying)
• 1 jar (8 oz) marinated artichoke hearts, drained and chopped
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Dredge each breast in flour, then dip into the beaten eggs, and finally coat with panko breadcrumbs.
2. Fry the Chicken: Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.
3. Make the Artichoke Dressing: In a small bowl, combine the chopped artichokes, mayonnaise, Dijon mustard, lemon juice, and parsley. Mix well to create the dressing.
4. Assemble the Dish: Spoon the artichoke dressing generously over the crispy chicken cutlets. Serve immediately with your favorite sides.

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