a new take

I’m sick of chicken breasts, really, I am!  Dan has taken this as a challenge to find ways to make chicken breasts tasty again.  This is an easy way to have fried chicken without all of the mess.  I know I don’t have nutritionals right now, but they’ll come!

This dish is so tasty!  I loved the buttermilk sauce and the chicken was just the right amount of crispy.
 buttermilk chicken-0015

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.