Crispy Chicken Cutlets with Creamy Romaine Salad

Ingredients

• ¾ cup cornmeal
• Kosher salt and pepper
• 8 chicken cutlets (about 1 1/2 pounds)
• 1 cup buttermilk
• 2 head romaine lettuce, cut into pieces
• ¼ cup sour cream
• 6 tablespoons olive oil
• + 2 more ingredients
• • 1 red bell pepper, sliced
  • ½ teaspoon honey

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...

View full recipe at My Recipes