Alright so my inspiration for this super simple
Sheet Tray Chicken Cutlets and Asparagus came from a book I was flipping through at work called “Sheet Trap Suppers.” The recipe struck my eye because D.J. is always asking for chicken cutlets, and lately he’s been on an asparagus kick, so it was the perfect meal for him.
I thought to cook this dish because it was quick and easy from what I could remember. It had just taken me over an hour to get home from the gym which is only 10 minutes away, and I had missed my Cocktails and Canvas night out, so an easy dinner was the only dinner that was going to happen. I peeked in the fridge, realized that I had everything that I already needed, and away I went.
Making dinner was simple. Since it was so late, I used a Ziplock bag to bread my chicken – shake and bake style. It was quick, easy, and best of all, mess and dish free! I used my Breville Smart Oven to make dinner tonight too since I didn’t want to wait for my oven to heat up. I love that little guy. Anyways, back to dinner.
Preheat the oven to 425, and by the time it’s done preheating, you’ll be done preparing dinner. I was even able to get the dishes done in between steps which was pretty great itself, because all that was left to do after we ate was rinse the dishes and toss them in the dishwasher, and then wash the sheet tray. This is how you make dinner:
1 lb chicken breast 1 egg
1 tbsp dijon mustard1 tbsp milk
3 heaping tbsp flour
1/3 cup each; panko and regular bread crumbs 1 bunch thin asparagus, ends trimmed
2 tbsp olive oil
2 tbsp balsamic glaze
salt and pepper and garlic powder
1/2 small lemon
Preheat oven to 425 degrees.
Slice chicken breasts in half, and thinly pound out. Using a ziplock bag and a bowl, set up your breading station.
Add flour and season with 2 tsp salt, 1 tsp black pepper and 1 tsp garlic powder. Add chicken to flour and shake to combine.
Dump remaining flour into trash. In a small bowl, whisk egg, milk and dijon mustard until combined.
Add chicken and toss until well coated. Add bread crumbs, 2 tsp salt and 1 tsp each of black pepper and garlic powder and shake to combine. Add egg coated chicken and shake in bag until well covered.
Place breaded chicken in a single layer on a baking sheet and bake for 10 minutes.
Flip chicken cutlets, and add asparagus to pan. Drizzle asparagus with olive oil and season with 2 tsp salt and 1 tsp black pepper. Bake for another 10 minutes, tossing asparagus halfway through.
Remove from heat and drizzle balsamic glaze over asparagus. Squeeze lemon over asparagus and serve immediately.
You can either purchase or make a balsamic glaze. To make balsamic glaze, reduce 4 tbsp balsamic vinegar with 1 tbsp honey until thickened. Let cool and drizzle over asparagus.
Click the link below to get the free printable version of this recipe.