Options

Format:
Include:
PRINT
See more
Photo: Hector M. Sanchez; Styling: Sara Quessenberry Photo by: Photo: Hector M. Sanchez; Styling: Sara Quessenberry

Crispy Chicken Cutlets with Creamy Romaine Salad

Real Simple SEPTEMBER 2008

  • Yield: Makes 4 servings
  • Prep time:25 Minutes

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
  • 2 head romaine lettuce, cut into pieces
  • 1 red bell pepper, sliced

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 566
  • Protein: 41g
  • Carbohydrate: 34g
  • Sugars: 7g
  • Fiber: 4g
  • Fat: 28g
  • Saturated fat: 6g
  • Sodium: 750mg
  • Cholesterol: 109mg
advertisement

Go to full version of

Crispy Chicken Cutlets with Creamy Romaine Salad recipe

advertisement