Chicken Parmesan with Lemon White Wine Sauce

Pound the chicken breast to an even thickness. Season with salt and pepper. Set up a breading station with flour, beaten egg, and breadcrumbs in separate shallow dishes. Dredge the chicken in flour, then egg, then breadcrumbs, ensuring it's fully coated.

Heat olive oil in a large skillet over medium-high heat. Pan-fry the chicken cutlet for 3-4 minutes per side, until golden brown, crispy, and cooked through. Remove from the pan and set aside.

While the chicken cooks, prepare the asparagus by grilling, roasting, or pan-searing until tender-crisp.

In a separate small skillet or saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.

Pour in the white wine and lemon juice to deglaze the pan, scraping up any browned bits. Let it simmer for 1-2 minutes to reduce slightly. Stir in the heavy cream and season with salt and pepper.

Add the shredded mozzarella to the sauce and stir until it begins to melt and the sauce is creamy.

Place the cooked chicken cutlet on a plate alongside the asparagus. Pour the hot, cheesy lemon white wine sauce over the chicken.

Garnish with fresh parsley and serve immediately.