Chicken pillars with buttermilk butter leaf salad

Chicken pillars with buttermilk butter leaf salad


  • 1 cup mayo
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 3 Tablespoons Fresh Italian parsley
  • 2 teaspoons Italian season
  • 2 teaspoons red wine vinegar
  • 2 teaspoons-white wine vinegar
  • 1 clove fresh minced garlic
  • 2 teaspoons fennel seeds cracked  and chopped
  • Sea salt fresh ground black 

1 Red pepper sliced thin

1 yellow pepper thinly sliced

1 bulb fresh fennel sliced very thin

1 English cucumber sliced thin on diagonal

1 cup diced pancetta browned

4 Chicken cutlets pounded

Seasoned with salt and pepper

2 Tbsp olive oil

Mix dressing ingredients together snd set in refrigerator for the day or up to three days.

Season cutlets with garlic salt and seas salt and fresh ground black pepper,

Heat large sauté pan with EVOO and sear  cutlets on both sides

Remove from pan and rest for ten minutes

Arrange fresh butter leaf lettuce ( also know as Boston lettuce)

Top with yellow and red peppers’ cucumbers parsley and garlic toasted garlic rounds or homemade croutons

Drizzle with dressing and pancetta. 

Culinary Director

As the Culinary Director for ABC 7, I whip up cooking segments on ABC 7 News at Noon, along with recipes, cooking tips, reviews and great food finds on MySuncoast Dining at