Easy Dinner: Chicken Cutlets w/ Asparagus, Ham & Mustard Cream
Here is what a typical Tuesday night dinner looks like at my house.
It's so easy, and it looks like I've made a fuss.
I fry up boneless chicken breasts in flour, egg and panko breadcrumbs seasoned w/ salt, pepper & hot pepper flakes.
Lay out some asparagus on a baking sheet and sprinkle w/ kosher salt and olive oil.
Roast in the oven at 375F for 20 minutes.
Make the mustard cream while the asparagus is cooking.
Whisk up a tablespoon of grainy mustard (the kind with seeds) and pour in a tablespoon or two of heavy cream. This is your fancy sauce.
Plate the chicken breasts and lay some prosciutto or speck on top.
Top with some roasted asparagus spears and drizzle w/ the mustard cream.
(I made my mustard sauce earlier in the day and put it in the fridge, that's why it looks funny and thick, it should be a thin pourable sauce....ignore the weird photos if you can). :)
You look like a superstar! But you already are!