CRISPY CHICKEN CUTLETS WITH ARTICHOKE DRESSING STRAWBERRY SHORTCAKE

Serves 4

A delicious chicken dinner in under 30 minutes? Yes, it’s possible, and in the case of these crispy, breadcrumb-coated cutlets, you’ll be licking the plate to get every last bite. What makes this dinner recipe so quick is the smart strategy. Instead of pan-frying the cutlets, you’ll bake them while the asparagus roast on a second pan. To get the goldenbrown crust just right, you’ll broil the chicken right at the end. All that’s left is a lemony dressing made from briny artichoke hearts, fresh parsley, and salty Parmesan.

1. Preheat oven to 450°F with racks in upper and lower thirds. Line 2 rimmed baking sheets with aluminum foil; coat 1 of the sheets with 2 tablespoons oil.

2. Place beaten eggs in a shallow dish. Place panko in a separate shallow dish. Dip chicken cutlets in egg; shake off excess and dredge chicken in panko. Arrange on oiled baking sheet. Drizzle with melted butter.

¼ cup olive oil, divided

2 eggs, beaten

2 cups panko

4 (4-oz) chicken breast cutlets

3 tbsp unsalted butter, melted

2 lbs fresh asparagus, trimmed

1 tsp kosher salt, divided

¾ tsp freshly ground black pepper, divided

1 (12-oz) jar marinated artichoke hearts, drained and chopped

1 cup chopped fresh flat-leaf parsley

2 oz Parmesan cheese, shaved (about 1 cup)

2 tsp fresh lemon juice (from 1 lemon), plus wedges for serving

3. Toss asparagus, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper on second baking sheet; spread in an even layer. Place asparagus on lower oven rack and chicken on upper rack. Roast asparagus until crisp-tender, about 6 minutes; remove from oven. Continue roasting chicken until cooked through, about 4 minutes more. Increase oven temperature to broil. Broil chicken until golden brown in spots, 2 to 4 minutes. Remove from oven; season chicken with remaining ½ teaspoon salt.

4. Toss artichoke hearts, parsley, cheese, lemon juice, and remaining 1 tablespoon oil and ½ teaspoon pepper in a medium bowl. Top chicken with artichoke dressing. Serve with asparagus and lemon wedges.

Serves 6

A delicious chicken dinner in under 30 minutes? Yes, it’s possible, and in the case of these crispy, breadcrumb-coated cutlets, you’ll be licking the plate to get every last bite. What makes this dinner recipe so quick is the smart strategy. Instead of pan-frying the cutlets, you’ll bake them while the asparagus roast on a second pan. To get the goldenbrown crust just right, you’ll broil the chicken right at the end. All that’s left is a lemony dressing made from briny artichoke hearts, fresh parsley, and salty Parmesan.

SHORTCAKES

1 1/2 lbs strawberries, quartered

5 tbsp sugar

2 cups all-purpose flour

2 tsp baking powder

1/4 tsp baking soda

2 tbsp sugar

3/4 tsp salt

1 1/2 cups heavy cream

WHIPPED CREAM

1 1/2 cups heavy cream, chilled

3 tbsp sugar

1 1/2 tsp vanilla extract

1 tsp freshly grated lemon zest

1. Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

2. Preheat the oven to 400 degrees F.

3. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

4. Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

5. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

WHIPPED CREAM

Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.