Sautéed Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata

Name: Sautéed Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata
Yield: 6 Servings
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-inch-thick 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

By Molly StevensPhotography by Lisa Hubbard

February 14, 2009

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Recipe notes