Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise

Name: Parmesan-Crusted Chicken and Asparagus with Sauce Maltaise
Yield: 6 Servings
Ingredients: 6 tablespoons (3/4 stick) butter, divided; 3 large eggs; 3 tablespoons honey Dijon mustard; 2 cups panko (Japanese breadcrumbs; about 3 1/2 ounces); 1 1/2 cups grated Parmesan cheese (about 4 1/2 ounces); 1 1/2 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

By Anna PumpPhotography by Mark Thomas

April 6, 2008

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Recipe notes