Parmesan Crusted Chicken With Asparagus And Orange Hollandaise - cooking recipe

Ingredients

2 None egg yolks + 2 whole eggs, whisked
2 tsp orange zest
2 tbsp orange juice
1/4 tsp sugar
1/2 cup butter, melted, cooled
3.5 oz Parmesan cheese, grated
1/2 cup breadcrumbs
4 None chicken breasts, skinless, halved horizontally, pounded thin
3 tbsp clarified butter or canola oil
1 oz mustard cress, 1/2 chopped
2 1/4 lb green and white asparagus spears, trimmed, steamed

Preparation

To make the hollandaise sauce, combine egg yolks, orange zest, orange juice, sugar and a large pinch of salt in a blender. With the machine running, gradually add melted butter to form a smooth thick sauce. Season.
Combine Parmesan and breadcrumbs in a shallow dish. Coat each piece of chicken in whisked whole eggs then breadcrumb mixture.
Working in batches, heat clarified butter in a large nonstick frying pan. Fry chicken for 3-4 mins per side, until golden and cooked through. Drain on paper towels. Keep warm.
To serve, gently heat hollandaise in a small pan. Fold in chopped mustard cress. Serve with chicken and asparagus. Garnish with remaining mustard cress.