Sautéed Chicken Cutlets with Asparagus Spring Onions and Parsley Tarragon Gremolata

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-inch-thick 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

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