This recipe brought me back to my childhood – this was one of my most favorite recipes. True comfort food!
4 chicken breasts, sliced very thin
1/4 c. capers, drained and patted dry
1/2 lb. asparagus, trimmed and cut into 2″ sections
1 large egg, beaten
1 c. fine breadcrumbs
1/2 c. finely grated Pecorino cheese
1/4 c. chicken broth
1 T. Dijon mustard
In a large fry pan, heat some olive oil. Place the capers and cook them until crisp (about 5 minutes). Remove the capers to a paper towel lined plate and set aside.
In the same pan, add some more olive oil. Add the asparagus and cook until tender crisp. Mix the chicken broth and mustard together and add to the asparagus. Cook until the liquid is almost all absorbed. Remove the asparagus and set aside. Clean the inside of the pan.
Place the beaten egg in a shallow dish. Mix up the breadcrumbs, cheese, garlic powder, salt and pepper in a bowl and put it on a piece of wax paper. Season the chicken breasts with salt and pepper. Take each breast and pass it in the egg. Then pat it into the breadcrumb mixture.
In the same frying pan, heat some oil. Add the coated chicken breasts and cook until golden on both sides and cooked inside.
Plate them and top them with the crispy capers and asparagus.