Serves 4
Hands-On Time: 25m
Total Time: 25m
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
1. Place ¾ cup buttermilk in a shallow bowl. In a separate bowl, combine cornmeal, 1 teaspoon salt, and ¼ teaspoon pepper.
2. Dip chicken in the buttermilk (letting any excess drip off), then the cornmeal, pressing gently to help it adhere.
3. 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.
4. Wipe out the skillet. Repeat with remaining oil and chicken.
5. In a small bowl, whisk together sour cream, honey, remaining ¼ cup of buttermilk, and ¼ teaspoon salt.
6. In a large bowl, toss lettuce and bell pepper with the dressing. Serve with the chicken.
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