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

(Pic from EverydaywithRachelRay)

  • 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
  • 1 box couscous (flavor of your choice)

  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. Cook the couscous according to directions on box. Fluff with a fork, and serve with salsa and chicken.
  4. 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.


  1. My husband loves this meal, but yours is SOOO much prettier than mine!! Are the bread crumbs you use really coarse???

    1. Actually, for breadcrumbs, I LOVE to use Panko break crumbs. You can buy the fancy stuff, or I just use the Japanese Kikkoman panko breadcrumbs. That's what will give you the texture pictured above.


Thank you for commenting, I love hearing from you!