Crispy Parmesan Chicken with Yogurt Sauce

Method

1. 01
   Step 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. 02
   Step 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.

   Note

   Flattening ensures even cooking and a crispier crust.

   Chicken breast
3. 03
   Step 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. 04
   Step 4Prepare panko mixture

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

   PankoPaprikaSaltGarlic
5. 05
   Step 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. 06
   Step 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.

   Note

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

   Vegetable oilChicken breast
7. 07
   Step 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. 08
   Step 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