Monday, November 9, 2009

Pan Fried Chicken with Fresh Tomato and Corn Salsa

From Everyday with Rachael Ray August 2009. See original here
  • 4 Servings
  • Prep 20 min
  • Cook 5 min


  • 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
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.


  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.

This was really tasty; I especially liked the corn salsa. I definitely overcooked the chicken, however, which meant we didn't ultimately like the dish, but will need to give it another try. This has all the perfect flavors of summer, and, aside from screwing up the chicken, we'll have to try this again!! Oh yeah, I made this July 23, and just never got around to blogging it. Oops. I served with couscous, as suggested by Rachael Ray!

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