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RSSCrispy Chicken Cutlets with Creamy Romaine Salad.
05 Jan 2010 1 Comment
in Rhi
Not quite as much of a success as the shrimp dish, but still pretty good. The chicken was really good. One problem though was my cutlets were not as thin as I would have liked. I didn’t have a mallet to smash them down either. The creamy dressing was ok, I would prefer ranch or Cesar over it though. The salad did have red peppers in it which I normally do not eat or pick out and I ate all of mine (and they really weren’t that bad!). I will try this one again, with thinner cutlets and a different dressing. Now off to read my Food Network magazine, just got it in the mail today!
Ingredients
- 1 cup buttermilk
- 3/4 cup cornmeal
- kosher salt and pepper
- 8 chicken cutlets (about 1 1/2 pounds)
- 6 tablespoons olive oil
- 1/4 cup sour cream
- 1/2 teaspoon honey
- 1 head romaine lettuce, cut into pieces
- 1 red bell pepper, sliced
Directions
- 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 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.
- 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.
One Comment (+add yours?)
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Jan 07, 2010 @ 16:49:12
Looks yummy! And you really need to get a mallet – beating stuff is my favorite part of cooking – graham crackers, chicken, whatever!!!