What’s for Dinner? Parmesan Chicken, Roasted Asparagus and Mashed Potatoes

Parmesan Chicken

INGREDIENTS
6 boneless skinless chicken breast
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 extra-large egg
1 1/4 cups seasoned dry bread crumb
1/2 cup freshly grated parmesan cheese, plus freshly grated parmesan cheese, extra for serving
unsalted butter
olive oil

METHOD
Pound the chicken breasts until they are 1/4 inch thick.

On a dinner plate, combine the flour, salt, and pepper.

In a large, shallow bowl, whisk together the 2 eggs.

On another plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese.

Coat the chicken breasts on both sides first with the flour mixture, then dip both sides into the egg mixture and then press both sides into the bread crumb mixture.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large frying pan over medium-low heat. Cook 2 or 3 chicken breasts for 2 to 3 minutes on each side, until cooked through.

Add more butter and oil and cook the rest of the chicken breasts in the same way.

Serve with extra grated Parmesan cheese, if desired.

Mashed Potatoes

INGREDIENTS
3 lbs white boiling potato, peeled and quartered (or leave the skin on for a rustic mash and save some time, too!)
2 teaspoons kosher salt
1/4 lb unsalted butter
1/2-1 cup half-and-half
1/2 cup sour cream
1/2 teaspoon fresh ground black pepper

METHOD
Cook the potatoes in a large pot of boiling salted water for 15 to 20 minutes, until very tender.

Meanwhile, in a small saucepan, heat the butter and half-and-half.

Drain the potatoes.

While the potatoes are still hot, place the potatoes in the bowl of a stand mixer fitted with the paddle attachment (or into a large bowl and use an electric hand mixer).

With the mixer on low speed, slowly add the hot half-and-half mixture, the sour cream, 2 teaspoons salt, and the pepper.

Mix until the potatoes are mashed but not completely smooth. Serve hot.

Roasted Parmesan Asparagus

INGREDIENTS
This can be prepared with or without cheese.

2 1/2 lbs fresh asparagus (about 30 large)
2 tablespoons olive oil
1/2 teaspoon kosher salt or sea salt
1/4 teaspoon ground lemon pepper (or 1/2 tsp. lemon zest)
1/2 cup freshly grated parmesan cheese or asiago cheese or romano cheese
2 lemon, cut in wedges for serving (optional)

METHOD
Preheat oven to 400 degrees F.

Trim off the tough ends of the asparagus.

Combine the oil, salt, and lemon pepper (or lemon zest)in a bowl.

Arrange the asparagus on a parchment-lined baking sheet in a single layer and drizzle the oil mixture over. Roll the pan a bit to evenly coat the asparagus.

Roast for 15 to 20 minutes, until tender.

Remove from oven, then sprinkle with the cheese and return to the oven for another minute.

Serve with lemon wedges.