Photo: Hector M. Sanchez; Styling: Sara Quessenberry
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
How to Make It
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.
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