Parmesan Chicken With Chili Asparagus - cooking recipe

Ingredients

1/3 cup all-purpose flour
2 None large eggs
2 3/4 cups soft fresh breadcrumbs
1/3 cup finely grated Parmesan cheese
1 lb chicken tenderloins
1/4 cup vegetable or olive oil
1 bunch asparagus, trimmed, halved crosswise
5 oz snow peas, trimmed
3 1/2 tbsp butter
1/2 cup toasted walnuts, chopped
1 None fresh long red chili, seeded, thinly sliced
None None lemon wedges, to serve

Preparation

Preheat oven to 350\u00b0F. Line a baking tray with parchment paper.
Place flour in a shallow bowl and season. Whisk eggs and 1 tbsp water in a separate shallow bowl. Combine breadcrumbs and Parmesan in another bowl. Coat chicken in flour, shaking off excess. Dip into egg mixture then Parmesan crumbs to coat lightly. Place on a plate.
Heat 2 tbsp oil in a large frying pan over medium heat. Working in batches, cook chicken for 2-3 mins per side, or until golden brown. Transfer to prepared tray and bake for 8-10 mins, or until cooked through.
Blanch asparagus and snow peas in boiling salted water until just tender. Rinse under cold running water until cool then drain.
Heat butter and remaining oil in a large frying pan over medium-high heat. Cook walnuts, stirring, until sizzling. Add chili, asparagus and snow peas. Cook for 3 mins. Serve chicken with vegetables and lemon wedges on the side.