Recipe by Alexa Weibel
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9 tbsp. olive oil
12 cornichons, finely chopped, plus 1 tbsp. brine
2 1/2 tsp. Dijon mustard
1/4 cup capers, drained and patted dry
3/4 lb. asparagus, cut into 2-inch pieces
1 large egg
1 cup panko
1/2 cup (packed) finely grated pecorino
1 1/2 tsp. onion powder
2 tbsp. finely chopped fresh flat-leaf parsley, plus whole leaves for garnish
4 boneless, skinless chicken breasts (6 oz. each), pounded 3/4 inch thick
2 hard-boiled eggs, peeled, whites and yolks separated and finely chopped
1. In a medium bowl, whisk 3 tbsp. oil, the cornichons and brine, and mustard; season the dressing with salt and pepper.
2. In a large nonstick skillet, heat 2 tbsp. oil over medium-high. Cook the capers, stirring often, until crispy, 4 to 5 minutes. Transfer to a paper towel–lined plate. Add the asparagus. Cook, stirring often, just until crisp-tender, 2 minutes. Toss the asparagus with the dressing; season.
3. In a shallow bowl, beat the egg. In another shallow bowl, mix the panko, cheese, onion powder, chopped parsley, 1 1/2 tsp. salt, and 1 1/2 tsp. pepper. Season the chicken. Dip 2 pieces of chicken in the egg mixture, then press in the panko mixture until coated. In the skillet, heat 2 tbsp. oil over medium-high. Cook the chicken until cooked through, about 5 minutes per side. Transfer to a paper towel–lined rack. Add the remaining 2 tbsp. oil to the skillet and repeat with the remaining chicken.
4. Divide the chicken among plates. Top with the asparagus, crispy capers, chopped eggs, and parsley leaves.