April 20, 2009

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

I've been dying to try this recipe, the only thing is I'm not a big fan of cutlets. I think they're a little easy to overcook so sometimes they're a little tough. The sauce looks easy and delish so I guess I'll have to be extra careful with the cutlets unless you can suggest a yummy alternative...

6 comments:

Courtney said...

So funny that you posted this because just yesterday at the pool, I finally had a chance to read that issue of Bon Appetite and the photo had me drooling in my lounger. It looks SOOO good. In fact, they have about 20 recipes in that issue I'm itching to make - and they all look relatively easy. After 10 minutes of flipping through it, JJ was like - let's go grab dinner PRONTO! I'm starving now!

Luvs2dance said...

no other suggestions here - just remember they don't take very long to cook - maybe use a thermometer??? Tell me how it goes, my mouth starting watering

Vanessa said...

I actually prefer the cutlets, as I always over or under cook regular breasts. But this looks amazing. I want that now...

{lovely little things} said...

This looks good, I've never quite figured out what "gremolata" is, but it sounds good!

Sarah's Fab Day said...

Little lovely - Click through to the recipe it explains gremolata. :)

Jennifer Ramos said...

I don't mind cutlets...and i really like asparagus...so this is great! Will try this out. Thanks!

Jen Ramos
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