Parmesan Chicken With Chili Asparagus

• 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

1. Preheat oven to 350u0b0F. Line a baking tray with parchment paper.
2. 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.
3. 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.
4. Blanch asparagus and snow peas in boiling salted water until just tender. Rinse under cold running water until cool then drain.
5. 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.

flour, eggs, breadcrumbs, parmesan cheese, chicken, vegetable, snow peas, butter, walnuts, long red chili, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/34005 (may not work)