Crispy Chicken Cutlets With Creamy Romaine Salad – a delicious recipe with buttermilk, cornmeal, Kosher salt, chicken cutlets, olive oil, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place 3/4 cup of the buttermilk in a shallow bowl.
2
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.
3
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.
4
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. Serve with the chicken.
5
Take this meal on the go: Slice the chicken and wrap it up in a large tortilla with the lettuce, bell pepper, and dressing.
1073
kcal
Calories
80
g
Fat
24
g
Carbs
69
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup buttermilk, 3/4 cup cornmeal, Kosher salt and pepper, 8 chicken cutlets (about 1 1/2 pounds), and more.
Yes, Crispy Chicken Cutlets With Creamy Romaine Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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