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

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Chicken	100g cooked	165
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Orange	1 medium (131g)	62
Cream	1 tbsp (15ml) heavy	51
Onion	1 medium (110g)	44
Asparagus	6 spears (90g)	27
Lemon	juice of 1 lemon (48ml)	12
Shallot	1 tbsp minced (10g)	7
Tarragon	1 tsp dried (0.5g)	2
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Saffron	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.