Crispy Parmesan Chicken with Yogurt Sauce

Steps

1. 1Prepare yogurt sauce

   In a bowl, mix 4 tablespoons yogurt, 1 tablespoon grated Parmesan, juice from half a lemon, 1 crushed garlic clove, and a pinch of salt. Stir until well combined.

   YogurtParmesanLemonGarlicSalt
2. 2Butterfly and flatten chicken

   Butterfly the chicken breast by slicing horizontally through the middle, keeping one edge attached. Open it like a book. Flatten the chicken with a rolling pin until even thickness.

   Flattening ensures even cooking and a crispier crust.

   Chicken breast
3. 3Coat chicken in egg

   Whisk the egg in a shallow bowl. Dip the flattened chicken breast into the whisked egg, coating both sides.

   Egg
4. 4Prepare panko mixture

   In another shallow bowl, combine the panko breadcrumbs, paprika, a pinch of salt, and garlic granules. Mix well.

   PankoPaprikaSaltGarlic
5. 5Coat chicken in panko

   Dip the egg-coated chicken into the panko breadcrumb mixture, pressing gently to ensure an even coating on both sides.

   Panko
6. 6Fry the chicken4 min

   Heat oil in a pan over medium-high heat. Fry the panko-crusted chicken for 3-4 minutes on each side until golden brown and cooked through.

   Don't move the chicken too much while frying to maintain a crispy crust.

   Vegetable oilChicken breast
7. 7Sauté the asparagus4m 30s

   In the same pan or a separate one, melt butter over medium heat. Add the asparagus and sauté until tender, about 4-5 minutes.

   Butter
8. 8Assemble and serve

   Spread the yogurt sauce on a serving plate. Top with a handful of chopped chives. Slice the crispy chicken and place it on top. Arrange the sautéed asparagus alongside. Finish with lots of grated Parmesan over the entire dish.

   YogurtChivesChicken breastButterParmesan