More for me though. So it worked out. This does take a bit of time to prepare (close to an hour) so it might be a dish you’d like to have on a Sunday or just an evening where you don’t have a lot of plans.
- 1 cup low-fat buttermilk
- 1/2 tsp. paprika
- 1/2 tsp. red pepper flakes
- 4 chicken cutlets
- 4 ears corn with husks
- 1 cup Panko
- 1/2 tsp. kosher salt
- 3 slices bacon, chopped
- 1 tbsp. olive oil
- 4-6 oz. jarred roasted red peppers, chopped
- 3 green onions, thinly sliced
- 1 tbsp. fresh parsley
1. Place buttermilk, paprika, crushed red pepper flakes and chicken in a zip top bag. Marinate for at least 30 minutes in the refrigerator, turning once.
2. Preheat the oven to 400. Place a large baking sheet on the second rack. Place the ears of corn, still wrapped in their husks, directly onto to the top rack. Bake for 30 minutes.
3. Let the corn cool slightly, then remove the husks and silk. Slice the corn kernels from the cob into a large bowl.
4. In a shallow dish, add the Panko and kosher salt. Dip the chicken into the Panko mixture until fully coated on both sides. Set on a plate.
5. Heat a large skillet over medium heat. Add the bacon to the skillet and cook until done. Remove from the skillet with a slotted spoon and place on a paper towel to drain.
6. Add the oil and the chicken cutlets to the skillet and cook for 4-5 minutes on each side, or until cooked through.
7. Meanwhile, add the bacon pieces, roasted red pepper, green onions, and parsley to the bowl with the corn. Toss to combine.
8. Plate the chicken and serve with the corn hash.
I opted to not to include the buttermilk dressing that goes with this recipe because I knew Tom wouldn’t enjoy it, but also because I don’t purchase actual buttermilk for recipes. I use a substitute of milk with vinegar, which works for baking and marinades, but I don’t think it would be all that appealing as a dressing.