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This Crispy Fried and Baked Chicken with Asparagus is a family favorite, combining juicy, golden chicken with tender asparagus in a rich, creamy Parmesan sauce. It’s the perfect dish to bring everyone to the table!
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The recipe:
Preheat the oven to 385°F.
Set up a breading station with whisked eggs in one bowl and bread crumbs in another. Dip each chicken cutlet into the egg wash, then press into the bread crumbs, ensuring an even coating.
Heat a skillet over medium-high heat and lightly grease with cooking spray or a drizzle of oil. Fry each cutlet for 4-5 minutes per side, until golden brown (they don’t need to be fully cooked through).
While the chicken is frying, melt the butter in the microwave and stir in the minced garlic, grated Parmesan, chopped parsley, half-and-half, and a pinch of salt and pepper.
Trim the woody ends off the asparagus and cut it into even-sized pieces.
Spread half of the creamy Parmesan sauce on the bottom of a baking dish. Layer the seared chicken on top and scatter the diced asparagus around it. Pour the remaining sauce evenly over the chicken and asparagus.
Transfer the dish to the oven and bake for 20 minutes.
Sprinkle shredded mozzarella over the chicken and broil on high for 2-3 minutes, until the cheese is bubbly and golden.
When the cheese has melted to your liking, remove from the oven & enjoy!
Crispy Fried & Baked Chicken with Asparagus (Keto-Friendly)
This Crispy Fried and Baked Chicken with Asparagus is a family favorite, combining juicy, golden chicken with tender asparagus in a rich, creamy Parmesan sauce. It’s the perfect dish to bring everyone to the table!
1poundchicken breast cutletstenderized and flattened
2eggsbeaten
1½cupsbread crumbs
1bunch asparagustrimmed
3garlic clovesminced
2tablespoonschopped flat-leaf parsleyor a generous handful
1½tablespoonsbutter
⅔cuphalf-and-half
Instructions
Preheat the oven to 385°F.
Set up a breading station with whisked eggs in one bowl and bread crumbs in another. Dip each chicken cutlet into the egg wash, then press into the bread crumbs, ensuring an even coating.
Heat a skillet over medium-high heat and lightly grease with cooking spray or a drizzle of oil. Fry each cutlet for 4-5 minutes per side, until golden brown (they don’t need to be fully cooked through).
While the chicken is frying, melt the butter in the microwave and stir in the minced garlic, grated Parmesan, chopped parsley, half-and-half, and a pinch of salt and pepper.
Trim the woody ends off the asparagus and cut it into even-sized pieces.
Spread half of the creamy Parmesan sauce on the bottom of a baking dish. Layer the seared chicken on top and scatter the diced asparagus around it. Pour the remaining sauce evenly over the chicken and asparagus.
Transfer the dish to the oven and bake for 20 minutes.
Sprinkle shredded mozzarella over the chicken and broil on high for 2-3 minutes, until the cheese is bubbly and golden.
When the cheese has melted to your liking, remove from the oven & enjoy!