Crispy Chicken Cutlets with Creamy Romaine Salad

Crispy Chicken Cutlets with Creamy Romaine Salad
Photo by Hector M. Sanchez

Ingredients

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

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

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