Place chicken cutlets on work surface, covering with plastic wrap. Using a meat mallet, lightly flatten each piece to an even 1/2″ or less; salt and pepper chicken. Combine Parmesan, parsley and bread crumbs. Dredge chicken pieces in flour, dip in egg, then crust with Parmesan mixture. Add oil to large skillet over medium-high heat. Fry chicken to 165 degrees internal temp, approx. 4-5 min per side. Slice and serve alongside Ravioli with Pesto Cream Sauce.
Ravioli with Pesto Cream Sauce
Cook ravioli in boiling water, according to package directions. Meanwhile, add oil, garlic, butter and asparagus to skillet over medium-high heat and cook until just beginning to brown, approx. 2 min. Deglaze with white wine and reduce by half. Add cream and reduce by half again. Remove from heat and stir in cheese and pesto. Taste and adjust seasoning. Toss warm ravioli in sauce, dividing among four plates. Serve with Chicken Parmesan and fresh herbs for garnish.