Post by Loupy on Nov 15, 2011 13:48:41 GMT -7
Crispy Chicken Cutlets With Romaine Salad
Photo by: Hector M. Sanchez
Hands-On Time: 25m
Total Time: 25m
Serves 4
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 ¾ cup buttermilk in a shallow bowl.
In a separate bowl, combine cornmeal, 1 teaspoon salt, and ¼ teaspoon pepper.
Dip chicken in the buttermilk (letting any excess drip off), then the cornmeal, pressing gently to help it adhere.
Heat 3 tablespoons oil in a skillet over medium-high heat.
Cook half the chicken until golden and cooked through, 2 to 3 minutes per side.
Transfer to a plate.
Wipe out the skillet.
Repeat with remaining oil and chicken.
In a small bowl, whisk together sour cream, honey, remaining ¼ cup of buttermilk, and ¼ teaspoon salt.
In a large bowl, toss lettuce and bell pepper with the dressing. Serve with the chicken.
Nutritional Information
Calories 566
Fat 28g
Sat Fat 6g
Cholesterol 109mg
Carbohydrate 34g
Sodium 750mg
Protein 41g
Fiber 4g
Sugar 7g
Photo by: Hector M. Sanchez
Hands-On Time: 25m
Total Time: 25m
Serves 4
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 ¾ cup buttermilk in a shallow bowl.
In a separate bowl, combine cornmeal, 1 teaspoon salt, and ¼ teaspoon pepper.
Dip chicken in the buttermilk (letting any excess drip off), then the cornmeal, pressing gently to help it adhere.
Heat 3 tablespoons oil in a skillet over medium-high heat.
Cook half the chicken until golden and cooked through, 2 to 3 minutes per side.
Transfer to a plate.
Wipe out the skillet.
Repeat with remaining oil and chicken.
In a small bowl, whisk together sour cream, honey, remaining ¼ cup of buttermilk, and ¼ teaspoon salt.
In a large bowl, toss lettuce and bell pepper with the dressing. Serve with the chicken.
Nutritional Information
Calories 566
Fat 28g
Sat Fat 6g
Cholesterol 109mg
Carbohydrate 34g
Sodium 750mg
Protein 41g
Fiber 4g
Sugar 7g
