Spicy Chicken Milanese

with Roasted Potatoes and Asparagus

 

Ingredients:

2 large eggs
3 tablespoon Dijon mustard
1 1/2 teaspoons cayenne pepper
Kosher salt and ground black pepper
1 1/2 cup Panko breadcrumbs

4 (3 ounce) chicken cutlets, around 1/2-inch thick.

In a large mixing bowl combine the eggs, mustard, cayenne pepper, salt and black pepper. Add the chicken breasts, cover with plastic wrap and refrigerate for about 1 hours.
This will help keep the breast nice and moist  

After the breast have marinated coat each of the breasts with the Panko crumbs.
In a large saute pan, add about 2 tablespoons of olive oil, and heat over a medium high heat. Saute the chicken for about 4 minutes per side.

Preheat oven to 375 degrees
Olive oil
4 small baby potatoes- cut into 4 wedges each.
8 or 10 asparagus
Salt and black pepper
Garlic Powder
Onion Powder

Toss the cut potatoes and asparagus in the olive oil, and place them in a foil lined baking sheet. Sprinkle to taste, the salt, pepper, garlic and onion powder. Bake in the middle of the oven for about 15 to 20 minutes at 375 degrees.

Enjoy! Chef Ed