Sauteéd Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata
Tender chicken cutlets served with fresh spring vegetables and a vibrant herb gremolata made with parsley, tarragon, and citrus zest. The dish is elevated with saffron-infused sauce and finished with a touch of crème fraîche.
Ingredients
- •¼ cup finely chopped fresh Italian parsley
- •1 tablespoon finely chopped fresh tarragon
- •1 tablespoon minced shallot
- •2 teaspoons finely grated orange peel
- •½ teaspoon finely grated lemon peel
- •¼ teaspoon saffron threads
- •12 piece chicken cutlets
- •1 to taste coarse kosher salt
- •2 tablespoons extra-virgin olive oil
- •1 tablespoon butter
- •¾ pound spring onions
- •1½ pounds asparagus
- •¾ cup low-salt chicken broth
- •2 tablespoons crème fraîche
Cooking Instructions
- 1.
Mix first 5 ingredients in small bowl; cover gremolata and set aside. Heat heavy large skillet over medium-high heat. Add saffron and stir until slightly darker, about 30 seconds. Transfer to another small bowl; cool and crumble saffron. DO AHEAD: Gremolata and saffron can be made 2 hours ahead. Let stand at room temperature.
5 min
- 2.
Sprinkle chicken lightly with coarse salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Working in batches and adding more oil as needed, cook chicken until lightly browned and just cooked through, about 2 minutes per side. Arrange chicken on platter; tent with foil.
15 min
- 3.
Add 1 tablespoon oil and butter to same skillet. Add white and green parts of onions and sauté until beginning to soften, about 4 minutes. Add asparagus. Sprinkle saffron over vegetables. Sprinkle with coarse salt and pepper and sauté 1 minute. Add broth, reduce heat to medium, and simmer uncovered until vegetables are tender and broth reduces and thickens to glaze, about 5 minutes. Stir in crème fraîche and gremolata. Season with salt and pepper. Using slotted spoon, transfer vegetables to platter, arranging around chicken. Drizzle sauce over chicken and serve.
12 min