BREADED CHICKEN CUTLETS WITH BUTTERMILK RANCH SALAD
These crispy chicken cutlets will have your kids begging for it on repeat. Mixing the breading ingredients and stirring up the buttermilk ranch dressing are great ways for small hands to help with dinner prep!
Provided by James Briscione
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk 2/3 cup of the buttermilk, the sour cream, dill, chives, 1/2 teaspoon of the garlic powder, 1/2 teaspoon of the onion powder, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Refrigerate until ready to use.
- Cut the chicken breasts in half through the middle so that it looks like you are opening up a book, making 4 roughly equal pieces (they should look like thinner chicken breasts). Place a chicken breast between 2 pieces of plastic wrap, drizzle with some canola oil to keep the plastic wrap from sticking, and pound out to 1/4-inch thick. Repeat with the other 3 chicken breasts. Sprinkle each breast with salt and pepper.
- Set up a standard breading station: Mix the flour, 2 teaspoons salt and a few grinds of pepper in a shallow dish or pie plate. Beat the eggs with the remaining 1/3 cup buttermilk, 1/2 teaspoon salt and a couple grinds of pepper in a second shallow dish or pie plate. Mix the panko, remaining 2 teaspoons garlic powder, remaining 2 teaspoons onion powder, 2 teaspoons salt and a generous amount of pepper in a third shallow dish or pie plate.
- Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess then dip into the egg mixture, turning to fully coat both sides. Let the excess egg drip off, then press firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken to a baking sheet and repeat with the remaining pieces.
- Line a clean baking sheet with paper towels or a rack. Heat the oil in a large skillet over medium-high heat. Add 2 pieces of chicken and cook until the breading is golden brown and crisp and the chicken is just cooked through, 2 to 3 minutes per side. Transfer to the baking sheet lined with paper towels or a rack. Sprinkle with salt while the chicken is still hot. Wipe the skillet clean if necessary and repeat with more oil and chicken.
- Toss the romaine with the buttermilk ranch, Parmesan and a large pinch of salt. Serve the chicken alongside the salad, sprinkle with more Parmesan if desired.
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Kelsie Varvel
kelsie_varvel29@gmail.comThis recipe was a lifesaver! I had to make dinner for my in-laws and this was the perfect dish.
Bethany Engle
bengle@yahoo.comI'm so glad I found this recipe. It's the perfect meal for a busy weeknight.
KING NINJA
k_ninja25@aol.comThis recipe is definitely a keeper! I'll be making it again and again.
Kugi Kugi
k@gmail.comI would give this recipe a 3 out of 5 stars. The chicken was good, but the salad was just okay.
Talha Uzair
talha-uzair@gmail.comThe salad was way too salty for my taste.
Johnny West
j@yahoo.comI'm not sure what went wrong, but the chicken didn't turn out crispy at all.
Samantha Boehlert
boehlertsamantha33@hotmail.co.ukThis recipe was a disaster. The chicken was overcooked and the salad was bland.
Patricia Robinson
probinson@hotmail.frI thought the chicken was a bit bland, but the salad was really good.
DoritoWearingSpeedos
doritowearingspeedos@yahoo.comThe chicken was a bit dry, but the salad was delicious.
Nasir Malik
nasir-m35@gmail.comI made this recipe for a potluck and it was a huge success. Everyone raved about the chicken and salad.
Tlhokomelo Mokati
mokati39@yahoo.comEasy to follow recipe that turned out great! My family loved the chicken and salad.
George Kamma
k_george65@gmail.comAmazing! The chicken was crispy on the outside and tender on the inside. The salad was also delicious and refreshing.
Brian Bahr
b.b@gmail.comThis recipe was a hit! The chicken cutlets were juicy and flavorful, and the buttermilk ranch salad was the perfect complement. I'll definitely be making this again.