Chicken Cutlets with Asparagus, Spring Onions, and Gremolata

Chicken Cutlets with Asparagus, Spring Onions, and Gremolata


Serves 6.

For the Gremolata:

  • 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

For the Chicken:

  • 12 chicken cutlets (1/4 to 1/2 inch thick; about 2 pounds)

  • 3/4 pound spring onions or green onions (dark green parts discarded);

  • 1 and 1/2 pounds slender asparagus, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces

  • 3/4 cup chicken broth

  • 1/4 teaspoon (scant) saffron threads

  • Coarse kosher salt

  • 2 tablespoons (or more) extra-virgin olive oil, divided

  • 1 tablespoon butter

  • 2 tablespoons creme riche or heavy whipping cream


  1. Cut the white parts of the onions into 1/4-inch-thick slices, and the pale green parts cut into 1/2-inch-thick slices (scant 2 cups).

  2. Mix first 5 ingredients for the gremolata in a small bowl.

  3. Cover the gremolata and set aside.

  4. Heat heavy large skillet over medium-high heat.

  5. Add saffron and stir until slightly darker, about 30 seconds.

  6. Transfer to another small bowl; cool and crumble saffron.

  7. Sprinkle chicken lightly with coarse salt and pepper.

  8. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat.

  9. Working in batches and adding more olive oil as needed.

  10. Cook chicken until lightly browned and just cooked through, about 2 minutes per side.

  11. Arrange chicken on platter; tent with foil.

  12. Add 1 tablespoon olive oil and butter to same skillet.

  13. Add white and green parts of onions and saute until beginning to soften, about 4 minutes.

  14. Add asparagus.

  15. Sprinkle saffron over vegetables.

  16. Sprinkle with coarse salt and pepper and saute 1 minute.

  17. Add broth, reduce heat to medium, and simmer uncovered until vegetables are tender and broth reduces and thickens to glaze, about 5 minutes.

  18. Stir in creme riche and gremolata.

  19. Season with salt and pepper.

  20. Using slotted spoon, transfer vegetables to platter, arranging around chicken.

  21. Drizzle sauce over chicken and serve.