Prep time: 40 minutes
What you need:
- 1/2 c. Panko breadcrumbs
- 1/4 c. Romano cheese
- 8 oz. 99% fat-free boneless skinless chicken breasts (4 breasts)
- flour for coating chicken
- 1 egg
- 4 lemon wedges, optional
- 1 tbsp. plus 1 tsp. canola oil, divided
- 1 lb. fresh asparagus
What to do:
- In a shallow dish, mix the breadcrumbs and cheese.
- Sprinkle flour on both sides of each of the chicken breasts.
- Whisk the egg in a medium-sized bowl. Dip both sides of the floured chicken breasts in the whisked egg, and then coat each side with the cheese/breadcrumbs mixture.
- Heat 1 tbsp. oil over medium heat in a skillet and then place the coated chicken breasts in the pan.
- Cook the chicken over medium-high heat until both sides of the chicken are brown and the internal temperature is above 165°F (73°C). Remove chicken from pan and set aside.
- To the same skillet, add a tbsp. of water and 1 tsp. of canola oil. Place asparagus into the skillet and cook over medium heat until tender.