Milanese-style meat is coated in cheese and breadcrumbs, then fried in butter. Here, olive oil–fried chicken is topped with tangy asparagus salad. Boneless, skinless breasts never had it so good!
In a medium bowl, whisk 3 tbsp. oil, the cornichons and brine, and mustard; season the dressing with salt and pepper.
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.
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.
Divide the chicken among plates. Top with the asparagus, crispy capers, chopped eggs, and parsley leaves.