Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Cornmeal-Crusted Chicken Cutlets with Chipotle Refried Beans
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- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 566
- Total Fat
- 20 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 68 milligrams
- Sodium
- 925 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 14 grams
- Sugar
- 5 grams
- Protein
- 37 grams
Crispy fried chicken cutlets are always a hit for dinner. This quick weeknight version starts by dredging thin chicken cutlets in buttermilk, then in a mixture of cornmeal and flour, resulting in extra crispiness when cooked. A side of pinto beans cooked with chipotle chilies is both hearty and spicy. Crunchy sliced red onions tossed with lime juice gives this dish a pop of color and freshness against the hearty fried chicken and beans.
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 566
- Total Fat
- 20 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 68 milligrams
- Sodium
- 925 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 14 grams
- Sugar
- 5 grams
- Protein
- 37 grams
Ingredients
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Directions
- Pound the chicken with a meat mallet until 1/4 inch thick; season with salt and pepper. Whisk the flour, cornmeal, 2 teaspoons oregano and 1/2 teaspoon each salt and pepper in a shallow dish. Put the buttermilk in another dish. One at a time, dip the chicken breasts in the buttermilk, letting the excess drip off, then dredge in the flour mixture, pressing to adhere. Transfer to a plate.
- Combine the sliced onion, lime juice and a pinch of salt in a medium bowl and toss. Refrigerate until ready to serve.
- Heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring, until tender, 3 to 5 minutes. Stir in the chipotles and sauce and the remaining 1/2 teaspoon oregano. Add the beans and 1 cup water; bring to a simmer and cook, stirring, until thickened, 8 to 10 minutes. Mash a few times, then cover and keep warm.
- Heat about 1/4 inch vegetable oil in a large skillet over medium heat. Add 2 chicken breasts and cook, flipping halfway through, until golden and crisp, 5 to 7 minutes. Remove to a rack-lined baking sheet and sprinkle lightly with salt; repeat with the remaining chicken.
- Divide the chicken and beans among plates. Top with the pickled onion and serve with lime wedges and avocado. Sprinkle the chicken and avocado with chili-lime seasoning.
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