Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise

Recipe courtesy of The Flavors of Bon Apetit 2006

Serves 6

  • 6 tablespoons(¼ stick) butter, divided
  • 3 large eggs
  • 3 tablespoons honey Dijon mustard
  • 2 cups panko
  • 1 ½ cups grated Parmesan cheese (about 4½ ounces) 1 ½ teaspoons salt
  • 1 teaspoon ground black pepper
  • 6 skinless boneless chicken breast halves, butterflied
  • 1 large bunch watercress, thick stems trimmed Asparagus with Sauce Maltaise (see recipe below)

Asparagus with Sauce Maltaise

  • 4 large egg yolks
  • ¼ cup water
  • 2 tablespoons fresh lemon juice
  • 1½ cups (3 sticks) butter, melted, very hot
  • 1 teaspoon grated orange peel
  • ¼ pounds medium asparagus spears, tough ends trimmed

Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise

Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise

Click image to enlarge



Preheat oven to 500°F Butter a large rimmed baking sheet with 2 tablespoons butter. Melt remaining 4 tablespoons butter in small saucepan; set melted butter aside. 

Whisk eggs and mustard in bowl to blend. Mix panko, Parmesan, salt, and pepper in large bowl. Dip chicken into egg mixture, then panko mixture, coating generously. Place on prepared baking sheet. Drizzle reserved melted butter over chicken. Bake chicken until browned and cooked through, turning once, about 10 minutes. 

Garnish chicken with trimmed watercress; serve chicken with Asparagus with Sauce Maltaise.



Whisk egg yolks, ¼ cup water, and lemon juice in medium metal bowl to blend. Place bowl over large saucepan of barely simmering water. Whisk constantly until instant-read thermometer inserted into mix­ture registers 160°F, about 5 minutes. Transfer yolk mixture to blender. With blender running, gradually pour hot melted butter through opening in top of blender and blend until mixture is thick and creamy. Stir in orange peel. Season sauce with salt and pepper. 

Meanwhile, cook asparagus in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain; divide among plates. Spoon sauce over.


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