Crispy Chicken Cutlets With Romaine Salad

By mschweickert

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

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

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.