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Crispy Chicken Cutlets with Creamy Romaine Salad

Photo: Hector M. Sanchez; Styling: Sara Quessenberry
Prep time 25 mins
Yield Makes 4 servings


  • 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

Nutrition Information

  • calories 566
  • protein 41 g
  • carbohydrate 34 g
  • sugars 7 g
  • fiber 4 g
  • fat 28 g
  • satfat 6 g
  • sodium 750 mg
  • cholesterol 109 mg

How to Make It

  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.