Photo: Lily Banse
Chicken Cutlets with Asparagus, Capers, and Shallots
9 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
401
Calories
37g
Protein
18g
Fat
26g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons Dijon mustard
- 4 tablespoons extra-virgin olive oil, divided
- 2 teaspoons drained capers
- 1 1/2 teaspoons chopped fresh tarragon
- 1 1/4 teaspoons fennel seeds, ground in spice mill or in mortar with pestle
- 1 pound medium asparagus spears, trimmed
- 2 cups sliced shallots (about 12 ounces)
- 1 1/4 pounds 1/4- to 1/3-inch-thick chicken cutlets (about 8)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes