Crispy Chicken Cutlets with Creamy Romaine Salad
Beth Kawaja
ingredients
- 1 cup buttermilk
- 3/4 cup cornmeal
- 1/4 cup shredded asiago
- kosher salt and pepper
- 8 chicken cutlets (about 1 1/2 pounds)
- 6 tbsp olive oil
- 1/4 cup sour cream
- 1/2 tsp honey
- 1 head romaine lettuce, cut into pieces
- 1 red bell pepper, sliced
directions
- 1
Place 3/4 cup of the buttermilk in a shallow bowl. In a separate bowl, combine the cornmeal, asiago, 1 tsp salt, and 1/4 tsp pepper. Dip the chicken in the buttermilk (letting any excess drip off), then the cornmeal, pressing gently to help it adhere.
- 2
Heat 3 tsps of 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 remaining oil and chicken.
- 3
In a small bowl, whisk together the sour cream, honey, the remaining 1/4 cup buttermilk, and 1/4 tsp salt. In a large bowl, toss the lettuce and bell pepper with the dressing. Serve with the chicken.
Source: Beth Kawaja
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