crispy chicken cutlets with artichoke dressing is a dinner irl that you need to make, stat!

This was one of those recipes that did that thing where you basically do what you can to get it made immediately.

Crispy Chicken Cutlets with Artichoke Dressing l

Between the picture and the description I knew that this was a dish that we would love. And upon further inspection it only got better. Most “crispy chicken” recipes are pan fried in oil but these cutlets are oven-baked. I’m often skeptical of oven-baked breaded cutlets but these were honestly crispy, juicy and delicious.

Now let’s talk about that dressing.

Simple as could be? Check.

Something a little different? Check.

INSANELY flavorful and scrape-up-every-last-bit delicious? Check, check, check.

Crispy Chicken Cutlets with Artichoke Dressing l

I’m a big fan of marinated artichoke hearts, and combining them with lots of shaved parm, chopped parsley and lemon juice? Chef’s kiss YES.

I was so smitten that I even made the roasted asparagus they included. THAT’S HOW GOOD THIS WAS.

I’d love you to try it and dare say it might be your next favorite too!

Crispy Chicken Cutlets with Artichoke Dressing
from Real Simple

1 – 1 1/2 pounds boneless chicken breasts, butterflied
2 eggs, beaten
2 cups panko
3 tablespoons butter, melted
1 – 2 pounds asparagus, trimmed
2 tablespoons olive oil, divided
12-ounce jar artichoke hearts, drained and chopped
1 cup chopped flat leaf parsley
1 cup shaved parmesan
2 teaspoons fresh lemon juice, plus wedges for serving

Preheat oven to 450 with racks in upper and lower thirds. Line 2 baking sheets with foil; spray one sheet with Pam.

Dip cutlets in eggs, then panko, and place on the sprayed baking sheet. Drizzle with melted butter. Place asparagus in a bag and add 1 tablespoon of olive oil, salt and pepper – place on the second baking sheet. Put asparagus on the lower rack and chicken on the upper rack. Bake till asparagus is crisp-tender, about 6 minutes. Bake chicken till cooked through, about 6 – 10 minutes more. Raise the oven temperature to broil and broil chicken till golden brown in spots. Season with salt and pepper.

Toss artichoke hearts, parsley, cheese, lemon juice and remaining tablespoon of olive oil in a bowl. Season with pepper. Top chicken with dressing and serve with lemon wedges and asparagus.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

You’ll find more “dinner irl” on Pinterest!

Crispy Chicken Cutlets with Artichoke Dressing l

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