Sauteéd Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata
Ingredients
1/4 cup finely chopped fresh Italian parsley 1 tablespoon finely chopped fresh tarragon 1 tablespoon minced shallot 2 teaspoons finely grated orange peel 1/2 teaspoon finely grated lemon peel 1/4 teaspoon (scant) saffron threads 12 chicken cutlets (1/4 to 1/2 inch thick; about 2 pounds) Coarse kosher salt 2 tablespoons (or more) extra-virgin olive oil, divided 1 tablespoon butter 3/4 pound spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inchthick slices (scant 2 cups) 1 1/2 pounds slender asparagus, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces 3/4 cup low-salt chicken broth 2 tablespoons crème fraîche or heavy whipping cream
Description
Gremolata Is Usually Made
With Parsley, Garlic, And Lemon Peel. Here,
Shallot Replaces Garlic, And Tarragon And
Orange Peel Are Added.
Epicurious
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