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Monday's Leftovers: Crispy Chicken Cutlets & Romaine Salad

Monday's Leftovers: Crispy Chicken Cutlets & Romaine Salad

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.

Crispy Chicken Cutlets With Creamy Romaine Salad

Crispy Chicken Cutlets With Creamy Romaine Salad

Fast & Easy Recipe For Crispy Chicken Cutlets With Creamy Romaine Salad


  1. 1 cup buttermilk
  2. 3/4 cup cornmeal
  3. kosher salt and pepper
  4. 8 chicken cutlets (about 1 1/2 pounds)
  5. 6 tablespoons olive oil
  6. 1/4 cup sour cream
  7. 1/2 teaspoon honey
  8. 1 head romaine lettuce, cut into pieces
  9. 1 red bell pepper, sliced


  1. 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.
  2. 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.
  3. 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.

Serves 4.

Nutritional information per serving: Calories 566, Fat 26g, Cholesterol 109mg, Sodium 750mg, Protein 41g, Fiber 4g, Sugar 7g

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