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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Ryley Cambridge
cr@gmail.comOverall, I thought this recipe was good. The chicken was a bit dry, but the salad was delicious.
Kyndal Wilmoth
kyndal.w86@hotmail.comThis recipe is a bit time-consuming, but it's worth the effort. The chicken is so delicious and the salad is the perfect complement.
Darshan Kumar
kumar_d49@gmail.comI'm not a big fan of chicken, but I loved this recipe. The chicken was so tender and flavorful.
Md jihad Miaz
mm23@gmail.comI'm always looking for new recipes to make for my kids, and this one is a hit. They love the crispy chicken and the creamy salad.
Rustam Rana
r_rana52@gmail.comThis recipe is perfect for a summer cookout. The chicken is grilled, and the salad is light and refreshing.
Udoy Costa
u.costa30@gmail.comI'm always looking for healthy recipes, and this one definitely fits the bill. The chicken is baked, not fried, and the salad is full of fresh vegetables.
Wonder Mushunje
mushunje_w@yahoo.comThis recipe is a great way to use up leftover chicken. I made a chicken salad sandwich with the leftovers, and it was delicious.
Pk parbec Khan
pk19@hotmail.comI'm not a big fan of ranch dressing, but I loved the buttermilk ranch salad. It was the perfect balance of tangy and creamy.
Op Rizwan
rizwan@hotmail.comI'm always looking for new chicken recipes, and this one definitely fits the bill. The chicken was so juicy and flavorful.
Everst wolfy
everstw@aol.comI used this recipe to make chicken parmesan, and it turned out amazing! The chicken was perfectly crispy and the sauce was delicious.
Kawku Raphael
r-kawku@gmail.comI'm not a great cook, but even I could make this recipe. It's that easy!
Binoy Islam
islam_binoy78@gmail.comThese chicken cutlets are the perfect weeknight meal. They're quick and easy to make, and they're always a crowd-pleaser.
Danielle Griffes
daniellegriffes98@gmail.comI love the simplicity of this recipe. It's easy to follow and the results are delicious.
joseph albert
joseph_a@gmail.comThis recipe is a keeper! I've made it several times and it's always a hit.
Borna Khatun
k_borna83@yahoo.comI'm not usually a fan of breaded chicken, but this recipe changed my mind. The chicken was so tender and flavorful.
Amjad Zia Babar
babara16@gmail.comI made this for a potluck and it was a huge success! Everyone loved it.
Yt sozib Khan
syt36@hotmail.comThe chicken was crispy and juicy, and the salad was light and refreshing. I loved the combination of flavors.
Kasem Kasem
k_k@hotmail.comThese breaded chicken cutlets were a hit with my family! The buttermilk ranch salad was the perfect complement. I will definitely be making this again.