Sauteéd Chicken Cutlets With Asparagus Spring Onion & Parsley Tarragon Gremolata
Submitted by happyzhangbo
Sautéed chicken cutlets with asparagus, spring onions, saffron, and a parsley-tarragon-citrus gremolata. A restaurant-style spring dinner that builds big flavor in a single skillet in 30 minutes.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minThis is a spring dinner that tastes like it came out of a bistro kitchen but cooks like a Tuesday night. Thin chicken cutlets sear fast in olive oil, just 2 minutes per side, then rest under foil while the skillet builds the sauce.
The gremolata is the signature move. Fresh Italian parsley, tarragon, minced shallot, grated orange zest, and lemon zest mix together into a bright, herby finish that gets stirred through the sauce at the end. It’s what separates this from any standard pan-sauce chicken: a citrus-and-herb lift that wakes up every bite.
Saffron toasted briefly in the skillet before the vegetables go in delivers floral, sunset-gold depth. Asparagus and spring onions sauté in the saffron, broth reduces to a glaze, and crème fraîche stirs through to bind everything into a silky spring vegetable ragout. Spoon it all around the chicken and serve hot.
Pro Tips
- Dry-toast the saffron first. The brief heat blooms the flavor and makes the color pop. Adding saffron cold is a waste of expensive spice.
- Work in batches when searing the cutlets. Twelve cutlets crowded in one pan gives you steamed, grey chicken. Cook 4 to 5 at a time.
- Save the gremolata until the very end. Cooking the fresh herbs kills their brightness, and this dish depends on that punch.
- Use slender asparagus, not thick spears. Thick asparagus needs longer cooking and this dish is fast.
Variations
- Swap tarragon for fresh dill or chervil for a different herb profile.
- Use thin pork cutlets or turkey cutlets in place of chicken.
- Add a handful of peas with the asparagus for extra spring-vegetable color.
Ingredients
dark green parts discarded, white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inchthick slices
Directions
Mix 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.
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