Recipe Instructions:
Ingredients
¼ cup olive oil, divided
2 eggs, beaten
2 cups panko
4 4-ounce chicken breast cutlets
3 tablespoons unsalted butter, melted
2 pounds fresh asparagus, trimmed
1 teaspoon kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
1 12-ounce jar marinated artichoke hearts, drained and chopped
1 cup chopped fresh flat-leaf parsley (from 1 bunch)
2 ounces Parmesan cheese, shaved (about 1 cup)
2 teaspoons fresh lemon juice (from 1 lemon), plus wedges for serving
Directions
Preheat 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 cutlets in egg; shake off excess and dredge chicken in panko. Arrange on oiled baking sheet. Drizzle with melted butter.
Toss asparagus, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon 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 ½ teaspoon salt.
Toss artichoke hearts, parsley, cheese, lemon juice, and remaining 1 tablespoon oil and ½ teaspoon pepper in a medium bowl. Top chicken with artichoke dressing. Serve with asparagus and lemon wedges.
