Pan-Fried Chicken with Fresh Tomato-and-Corn Salsa

August 2009
Pan-Fried Chicken with Fresh Tomato-and-Corn Salsa

by 5 people

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Serve with herbed couscous.

Makes: 4 servings

Prep: 20 mins

Cook: 5 mins

Ingredients
  • 1 cup breadcrumbs
  • 1/4 cup chopped fresh basil
  • 1 cup buttermilk
  • 1/2 cup flour
  • 4 chicken breast cutlets (about 1 1/4 pounds total)
  • Salt and pepper
  • 5 tablespoons extra-virgin olive oil
  • 1 1/2 cups fresh corn kernels (from about 3 ears)
  • 2 tomatoes, cored and chopped
  • 1/2 red onion, thinly sliced
Directions
  1. In a shallow dish, stir together the breadcrumbs and 2 tablespoons basil. In a separate shallow dish, add the buttermilk; in a third dish, add the flour. Season the chicken with salt and pepper. Working with 1 piece at a time, coat the chicken in the flour, then dip into the buttermilk and coat with the breadcrumbs, shaking to remove any excess.
  2. In a large skillet, heat 1/4 cup olive oil over medium-high heat. Add the chicken and cook, turning once, until golden-brown, about 5 minutes; drain on paper towels.
  3. In a large bowl, stir together the corn, tomatoes, onion, the remaining 2 tablespoons basil and 1 tablespoon olive oil; season with salt and pepper. Serve over the chicken.
Tip Easy does it
  • Stand an ear of corn upright in a large bowl and run a knife down the length of the cob to remove the kernels.
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