After sampling this salad, confirmed opponents of broccoli have altered their opinions. It is excellent for buffet or potluck lunches. To allow the ingredients to combine, prepare a day or two before serving. The white sugar alternatives I used as well as nonfat or low-fat mayonnaise didn’t affect how delicious it still was.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (15 ounce) can asparagus spears, drained
- 1 ¼ cups light cream
- 2 skinless, boneless chicken breasts, halved lengthwise
- salt and ground black pepper to taste
- 1 cup all-purpose flour
- 2 eggs
- 1 cup dry bread crumbs
- 5 tablespoons vegetable oil
Instructions
- Place asparagus spears in a saucepan; mash with a fork. Pour in cream. Bring cream to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Cover and keep warm.
- Place chicken between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season with salt and pepper.
- Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
- Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
- Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on a plate lined with paper towels. Serve with asparagus cream sauce.
- Chicken can be grilled instead of breaded and pan-fried.
- Cook chicken schnitzel in butter instead of oil if preferred.
Nutrition Facts
| Calories | 636 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 166 mg |
| Dietary Fiber | 3 g |
| Protein | 26 g |
| Saturated Fat | 13 g |
| Sodium | 626 mg |
| Sugars | 2 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Ijust made the sauce and it was great! I also added mushrooms and onions but not very many
I have fresh asparagus in my garden right now and used it instead of can. I simply boiled it in water until it was soft and mushy like canned and then went from there. This turned out pretty good but it could have used more seasoning. Next time I make it I will season the breadcrumbs. If using fresh asparagus as I did, you will need to salt the sauce some to make up for the salt you would have gotten with the canned asparagus. Overall good recipe and one with a pretty presentation.