Crispy Chicken Cutlets With Creamy Romaine Salad

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1 cup buttermilk

3/4 cup cornmeal

Kosher salt and pepper

8 chicken cutlets (about 1 1/2 pounds)

6 tablespoons olive oil

1/4 cup sour cream

1/2 teaspoon honey

2 head romaine lettuce, cut into pieces

1 red bell pepper, sliced

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