Food Recipes Crispy Chicken Cutlets With Artichoke Dressing 3.8 (35) Add your rating & review A delicious chicken dinner in under 30 minutes? Yes, it’s possible, and in the case of these crispy, breadcrumb-coated cutlets, you’ll be licking the plate to get every last bite. What makes this dinner recipe so quick is the smart strategy. Instead of pan-frying the cutlets, you’ll bake them while the asparagus roast on a second pan. To get the golden-brown crust just right, you’ll broil the chicken right at the end. All that’s left is a lemony dressing made from briny artichoke hearts, fresh parsley, and salty Parmesan. It’s a killer weeknight dinner that you’ll be returning to again and again. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on April 15, 2020 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 25 mins Total Time: 25 mins Yield: 4 serves Jump to Nutrition Facts 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. Rate it Print Nutrition Facts (per serving) 659 Calories 40g Fat 36g Carbs 40g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 659 % Daily Value * Total Fat 40g 51% Cholesterol 192mg 64% Sodium 1277mg 56% Total Carbohydrate 36g 13% Total Sugars 4g Protein 40g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.