Tuesday, August 16, 2016

Parmesan-crusted Chicken and Sauteed Asparagus over Lemon-garlic Penne Pasta

This meal was a huge success. I adapted the recipe from The Recipe Critic, so I want to give her full credit. Click on the link to see her original, delicious recipe.


  • 2 chicken breasts, butterflied and pounded
  • 2 eggs
  • 1/4 cup italian bread crumbs
  • 1/4 cup panko
  • 1/4 cup freshly grated parmesan
  • 1/4 cup flour
  • Salt and pepper

  • 8 ounces penne pasta 
  • 2 Tbsp butter
  • 1/2 cup heavy whipping cream
  • 1/2 cup freshly grated parmesan cheese
  • 1 large garlic clove, minced
  • Juice of one lemon
  • 1 teaspoon garlic powder
  • Salt and pepper

  • One bunch asparagus, trimmed
  • 2 Tbsp olive oil
  • Garlic salt



Turn your oven to warm. Add flour to a medium, flat dish (like a cake or pie pan). Whisk eggs in a different, medium-sized flat dish. Mix panko breadcrumbs, Italian breadcrumbs, parmesan, and salt and pepper in yet another medium-sized flat dish. Dredge each chicken breast—first in the flour, then egg, then breadcrumb/parmesan mixture. I deep fried mine using a Fry Baby, but you could pan fry them also. If deep frying, fry each piece for 4–5 minutes, until the internal temp reads 165. If pan frying, fry on each side for 3–4 minutes until the internal temp reaches 165. Keep chicken warm while you cook the rest by placing each piece of chicken on a wire wrack sitting inside a sheet pan. Put this pan in the oven on warm.


Heat olive oil in a large skillet over medium high heat. Add asparagus. Sprinkle lightly with garlic salt. Cook until asparagus is bright green and tender. Remove from pan and set in a warm place.


While your chicken is cooking, cook the penne according to package instructions until al dente. To make the sauce, heat butter in a large skillet over medium high heat. Add garlic and cook until fragrant, 30 seconds to one minute. Add heavy cream, lemon juice, parmesan cheese, garlic powder, and salt and pepper. Once the sauce starts to thicken, add cooked pasta and toss.

Plate it all up, and enjoy!

1 comment:

  1. Oh my God the most exciting recipe i have found. the most nutritions and taste in one plate. i am surely going to try it with some additional sausages of my own taste thanks for sharing..