Photo: Lily Banse
Sauteéd Chicken Cutlets with Asparagus, Spring Onions, and Parsley-Tarragon Gremolata
14 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
592
Calories
38g
Protein
35g
Fat
37g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | 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
- 1/4 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-inchthick 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
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