A hectic start to the week might mean you don't have too much time to spare when it comes to dinner. Not to worry: You can still make a crowd-pleasing dinner in less time than it takes to pick up takeout. Make use of leftover chicken cutlets, which are so thin they'll cook in mere minutes.
Cornmeal makes a quick, nutritious crust with a satisfying crunch. On the side, take a second to whisk together your own dressing to toss with shredded romaine. To eat this tonight, keep reading.
- 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
- 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.
Nutritional information per serving: Calories 566, Fat 26g, Cholesterol 109mg, Sodium 750mg, Protein 41g, Fiber 4g, Sugar 7g
- Main Dishes
- North American
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