Crispy Chicken Cutlets with Creamy Romaine Salad |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
|
Ingredients:
1 cup buttermilk |
3/4 cup cornmeal |
kosher salt and pepper |
8 chicken cutlets (about 1 1/2 pounds) |
6 tablespoons olive oil |
1/4 cup sour cream |
1/2 teaspoon honey |
2 head romaine lettuce, cut into pieces |
1 red bell pepper, sliced |
Directions:
1. Place 3/4 cup of the buttermilk in a shallow bowl. In a separate bowl, combine the cornmeal, 1 teaspoon salt, and 1/4 teaspoon pepper. Dip the chicken in the buttermilk (letting any excess drip off), then the cornmeal, pressing gently to help it adhere. Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Cook half the chicken until golden and cooked through, 2 to 3 minutes per side. Wipe out the skillet. Repeat with the remaining oil and chicken. In a small bowl, whisk together the sour cream, honey, the remaining 1/4 cup of buttermilk, and 1/4 teaspoon salt. In a large bowl, toss the lettuce and bell pepper with the dressing. Serve with the chicken. Tip: Take this meal on the go: Slice the chicken and wrap it up in a large tortilla with the lettuce, bell pepper, and dressing.
|
|