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Crispy Chicken Cutlets With Creamy Romaine Salad

Hector M. Sanchez
Serves 4 Hands-On Time: 25m Total Time: 25m

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
  • 1 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.
  2. 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.
  3. 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.
By Sara Quessenberry,  September 2008
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Quick 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.

Nutritional Information

  • Per Serving
  • Calories 566
  • Fat  28g
  • Sat Fat  6g
  • Cholesterol  109mg
  • Carbohydrate  34g
  • Sodium  750mg
  • Protein  41g
  • Fiber  4g
  • Sugar  7g
What does this mean? See Nutrition 101.

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