Parmesan Crusted Chicken With Asparagus And Orange Hollandaise

• 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

1. 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.
2. Combine Parmesan and breadcrumbs in a shallow dish. Coat each piece of chicken in whisked whole eggs then breadcrumb mixture.
3. 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.
4. To serve, gently heat hollandaise in a small pan. Fold in chopped mustard cress. Serve with chicken and asparagus. Garnish with remaining mustard cress.

egg yolks , orange zest, orange juice, sugar, butter, parmesan cheese, breadcrumbs, chicken breasts, butter, cress, green

Taken from recipes-plus.com/api/v2.0/recipes/24550 (may not work)