Direction

1. Place asparagus spears in a saucepan and mash with a fork. Add cream and bring to a boil. Reduce heat and simmer, stirring occasionally, until thick, about 20 minutes. Cover and keep warm.
2. Place chicken between 2 sheets of plastic on a work surface. Firmly pound with the smooth side of a meat mallet to an even thickness. Season with salt and pepper.
3. Add flour to a large, flat dish. Beat eggs thoroughly in a shallow bowl. Add bread crumbs to another large, flat dish.
4. Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
5. Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on a plate lined with paper towels. Serve with asparagus cream sauce.