Sauteéd Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata
Sauteéd Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Mix first 5 ingredients in small bowl; cover gremolata and set aside.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMix 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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.