• 1 large egg yolk
• 1 tablespoon Dijon mustard
• 1/2 lemon, juiced
• Salt and pepper
• 1 cup grapeseed oil
• 3 tablespoons fresh tarragon, chopped
• 1-1 1/4 cups panko breadcrumbs
• 1/2 cup grated Parmigiano Reggiano cheese (a couple of handfuls)
• 1 pound green beans, halved
• 1/2 pound crimini or white mushrooms, quartered
• 2 shallots, thinly sliced lengthwise
• Extra virgin olive oil (EVOO), for liberal drizzling
• 4 chicken breasts and/or thighs or thick cut whitefish fillet, such as cod or pollock (6-8 ounces each), seasoned with salt, pepper and seafood or poultry seasoning

Position a rack in the center of the oven and pre-heat to 450°F. In a bowl, whisk the egg yolk, mustard and lemon juice; season with salt. Whisk in the grapeseed oil in a steady stream until it thickens into mayo. Stir in the tarragon. In another bowl, mix the panko and cheese.

On a rimmed baking sheet or baking dish, scatter the green beans, mushrooms and shallots. Drizzle with EVOO; season with salt and pepper.

Slather the mayo on the seasoned chicken or fish and coat with the panko-parm mixture. Arrange the chicken or fish on the vegetables. Roast until cooked through, about 20 minutes for chicken or 15 minutes for fish.

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