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Preheat oven to 450 degrees F. Lightly oil a large rimmed baking sheet.
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Sprinkle both sides of chicken with sea salt, and then, using a meat tenderizer (so that's what those things are for) or a rolling pin, pound and/or roll chicken to 1/4-inch thick. Trim any little bits of chicken that aren't firmly attached and reserve for another use.
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In a wide, shallow bowl, combine Progresso’s Panko Italian Style Breadcrumbs, Parmesan, and 1 tablespoon parsley.
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Immerse chicken thighs in egg mixture and lift, letting any excess egg drip off, and then press into panko mixture; flip, and press other side, lift chicken out and give it a gentle shake. Set breaded chicken on baking sheet. Repeat for remaining pieces.
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In a small bowl, toss turnips with 1 tablespoon olive oil, and sprinkle with sea salt and pepper. Scatter turnips around chicken pieces.
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Slide sheet into oven and bake for 12 minutes.
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Meanwhile, rinse asparagus well. Break off woody ends, about a third of the way down. If asparagus spears are thicker than 1/2-inch, slice them in half, starting at the base and moving up. Drizzle asparagus and spring onion(s) with remaining 1/2 tablespoon olive oil, and sprinkle with sea salt.
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Pull baking sheet from oven. Flip turnips, make a bit of room on the sheet, and add asparagus and onion. Bake an additional 8 - 12 minutes, or until chicken is golden and the internal temperature has reached 165 degrees F.
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Chicken can either be served as a fillet or cut into thin strips.