Chicken Cutlets on Buttermilk-Cheddar-Chorizo Biscuits with Tomato–Olive Salsa Mayo
This one is good for B, L, D: brunches, lunches, or dinners.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Place the buttermilk biscuit mix in a bowl. Add the shredded Cheddar and the chorizo and mix with a fork to distribute. Add water according to the package directions. Once combined, dump the biscuit mix out on a lightly floured cutting board. Using your fingertips, press out the dough into a 1-inch-thick square. Divide the square with a knife into 4 squares. Arrange the jumbo-size biscuits on a foil-lined cookie sheet and bake for 12 to 15 minutes, or until the biscuits are cooked through and the bottoms are golden brown. Remove from the oven and let cool.
Step 3
To make the tomato, olive, and salsa mayo, in a bowl, combine the tomatoes, parsley or cilantro, onions, olives, half of the lime juice, dash of hot sauce, and the mayonnaise. Season with salt and pepper and reserve.
Step 4
Preheat a large skillet over medium-high heat with the vegetable oil. Season the chicken with salt, pepper, coriander, and the remaining half of the lime juice. Add the seasoned chicken to the skillet and cook on each side for 3 to 4 minutes, or until cooked through.
Step 5
Split the cheddar–chorizo biscuits in half. Slather the tops and bottoms of the biscuits with the tomato, olive, and salsa mayo. Cut each cooked chicken cutlet in half; arrange the halved cutlets on the bottoms of the biscuits, garnish with a folded leaf of romaine lettuce, and finish with the biscuit top. Open wide!
Tidbit
Step 6
Spanish-style chorizo is made with smoked pork and comes already cooked in the package. Mexican-style chorizo is made with fresh (uncooked) pork and must be thoroughly cooked.
