This dish is so tasty! I loved the buttermilk sauce and the chicken was just the right amount of crispy.
Crispy Chicken Cutlets with creamy romaine salad
adapted from Real Simple
Ingredients:
- 1 cup buttermilk
- 3/4 cup cornmeal
- salt
- pepper
- 1 1/2 lbs chicken
- 6 Tbsp olive oil
- 1/4 cup sour cream
- 1/2 tsp honey
- 1 head romaine lettuce
- 1 sliced bell pepper
Instructions
Set out two bowls, in the first place the 3/4 c of buttermilk. In the second bowl combine the cornmeal, 1 t salt and 1/4 t pepper. Place the chicken in the buttermilk and then into the cornmeal mixture. Press the cornmeal mixture into the chicken.
Heat a large skillet over medium-high heat and add the oil. Add the chicken so that they fit flat on the skillet and cook for 2-3 minutes/side. (if they don’t all fit at once, divide the oil in half and cook half at a time).
In a separate bowl combine the sour cream and honey and the last of the butter milk. Add the lettuce and pepper and combine.
