Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
What's New?   Our Italian cookies   Order your Italian cookies!   People are talking!   Try our almonds   Take a tour of our Italian bakery   Italian and Sicilian recipes   Shipping   Adriana's customer service   Italian resources
For Italian and Sicilian recipes and the latest holiday specials, subscribe to the CookiesFromItaly.com newsletter:
Subscribe Unsubscribe

Recommended

 
 
 
 
 
 
 
 
Recipe Feeds
 
Follow Adriana on FB:
adriana's italian and sicilian recipes
Chicken Cutlets with Asparagus, Spring Onions, and Gremolata
Chicken Cutlets with Asparagus, Spring Onions, and Gremolata
(Cotolette di Pollo con Asparagi, Cipollotti, e Gremolata)
 
 
Ingredients:

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

Directions:

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).

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

Cover the 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.

Sprinkle chicken lightly with coarse salt and pepper.

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

Working in batches and adding more olive 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 olive oil and butter to same skillet.

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

Add asparagus.

Sprinkle saffron over vegetables.

Sprinkle with coarse salt and pepper and saute 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 creme riche and gremolata.

Season with salt and pepper.

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

Drizzle sauce over chicken and serve. Serves 6.

That's it!
Subscribe to the CookiesFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Adriana's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
 
recipes
"Updated weekly!"
 
bullet

Antipasti

bullet

Beef

bullet

Bread

bullet

Desserts

bullet

Egg

bullet

Lamb

bullet

Pasta

bullet

Polenta

bullet

Pork

bullet

Poultry

bullet

Rabbit

bullet

Risotto

bullet

Salads

bullet

Sauces

bullet

Seafoods

bullet

Soups

bullet

Vegetables

Need More Recipes?
Sign up for more recipes from our Italian affiliates:
Oregano From Italy