Crispy Chicken Cutlets with Creamy Romaine Salad

Name: Crispy Chicken Cutlets with Creamy Romaine Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters buttermilk; 680 grams chicken cutlets (about; 177 milliliters cornmeal; 1 teaspoons honey; 4 servings Kosher salt and pepper; 6 Tbsps olive oil; 1 red bell pepper, sliced; 2 heads romaine lettuce, cut into pieces; 59 milliliters sour cream

Need a gluten free main course? Crispy Chicken Cutlets with Creamy Romaine Salad could be a tremendous recipe to try. One serving contains 624 calories, 45g of protein, and 33g of fat. This recipe serves 4. If you have cream, kosher salt and pepper, cornmeal, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

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.

Ingredients you will need

Buttermilk

Cornmeal

Whole Chicken

Pepper

Salt

Dip

Equipment you will use

Bowl

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.

Ingredients you will need

Bell Pepper

Buttermilk

Sour Cream

Whole Chicken

Lettuce

Honey

Salt

Cooking Oil

Equipment you will use

Frying Pan

Whisk

Bowl

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.

Ingredients you will need

Bell Pepper

Wrap