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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ryley Cambridge
[email protected]Overall, I thought this recipe was good. The chicken was a bit dry, but the salad was delicious.
Kyndal Wilmoth
[email protected]This 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
[email protected]I'm not a big fan of chicken, but I loved this recipe. The chicken was so tender and flavorful.
Md jihad Miaz
[email protected]I'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
[email protected]This recipe is perfect for a summer cookout. The chicken is grilled, and the salad is light and refreshing.
Udoy Costa
[email protected]I'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
[email protected]This 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
[email protected]I'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
[email protected]I'm always looking for new chicken recipes, and this one definitely fits the bill. The chicken was so juicy and flavorful.
Everst wolfy
[email protected]I used this recipe to make chicken parmesan, and it turned out amazing! The chicken was perfectly crispy and the sauce was delicious.
Kawku Raphael
[email protected]I'm not a great cook, but even I could make this recipe. It's that easy!
Binoy Islam
[email protected]These chicken cutlets are the perfect weeknight meal. They're quick and easy to make, and they're always a crowd-pleaser.
Danielle Griffes
[email protected]I love the simplicity of this recipe. It's easy to follow and the results are delicious.
joseph albert
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Borna Khatun
[email protected]I'm not usually a fan of breaded chicken, but this recipe changed my mind. The chicken was so tender and flavorful.
Amjad Zia Babar
[email protected]I made this for a potluck and it was a huge success! Everyone loved it.
Yt sozib Khan
[email protected]The chicken was crispy and juicy, and the salad was light and refreshing. I loved the combination of flavors.
Kasem Kasem
[email protected]These breaded chicken cutlets were a hit with my family! The buttermilk ranch salad was the perfect complement. I will definitely be making this again.