Chicken Cutlets & Roasted Asparagus



10 min


20 min



Chicken Cutlets & Roasted Asparagus

Photo, Roberto Caruso. Food styling, Eshun Mott. Prop styling, Rayna Marlee Shwartz.

Chicken breast cutlets are a quick-cooking ingredient that saves major time on busy weeknights.


  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 2 tsp finely chopped garlic
  • 1/2 tsp salt , divided
  • 1 cup panko bread crumbs
  • 1/4 cup finely grated Parmigiano-Reggiano cheese
  • 3 tbsp olive oil , divided
  • 680 g skinless, boneless chicken cutlets
  • 454 g asparagus , tough ends removed
  • 2 tbsp chopped parsley
  • lemon wedges , (optional)


  • Preheat oven to 450F. Spray a large baking sheet with oil.
  • Combine mayonnaise, mustard, garlic and 1/4 tsp salt in a large bowl.
  • Using your hands, mix panko, cheese and 2 tbsp olive oil on a plate.
  • Add chicken to mayonnaise mixture and toss to coat. Dredge each piece in panko mixture and pat to coat. Place chicken on one half of prepared sheet. Bake for 10 min.
  • Toss asparagus with remaining 1 tbsp olive oil and remaining 1/4 tsp salt in a large bowl. Season with pepper.
  • Remove pan from oven, flip chicken over. Add asparagus to other half of pan. Bake until chicken is cooked through and lightly golden, and asparagus is tender, about 10 min. Sprinkle with parsley and serve with lemon wedges.

Nutrition (per serving)

  • Calories
  • 395,
  • Protein
  • 44 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 18 g,
  • Fibre
  • 2 g,
  • Sodium
  • 566 mg.

How to prepare asparagus

Snapping the ends results in too much waste. Place your knife on the bottom of the spear, you can feel where the spear turns from firm to tender. (Local asparagus will need very little trimming.)