Crispy Chicken Cutlets With Romaine Salad

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.