Crispy Chicken Cutlets With Romaine Salad
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
- Place ¾ cup buttermilk in a shallow bowl. In a separate bowl, combine cornmeal, 1 teaspoon salt, and ¼ teaspoon pepper.
- Dip chicken in the buttermilk (letting any excess drip off), then the cornmeal, pressing gently to help it adhere.
- Heat 3 tablespoons oil in a skillet over medium-high heat. Cook half the chicken until golden and cooked through, 2 to 3 minutes per side. Transfer to a plate.
- Wipe out the skillet. Repeat with remaining oil and chicken.
- In a small bowl, whisk together sour cream, honey, remaining ¼ cup of buttermilk, and ¼ teaspoon salt.
- In a large bowl, toss lettuce and bell pepper with the dressing. Serve with the chicken.
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.
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.
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