While making this dish I learned something new about buttermilk.  Despite what its name implies, it is much lower in fat and calories than a regular cup of milk.  On average, one cup of buttermilk has 99 calories and 2.2 grams of fat.  It is also high in potassium, vitamin B12, calcium, riboflavin as well as a good source of phosphorus.  Feel better about buttermilk?  I  know I do.  

With that said, tonight's meal is a light and fresh dish that you can feel good about eating.  Even better, you can quickly throw everything together, so it works great when you want a home-cooked meal without all the fuss. 

Chicken Paillard with Spinach Salad 
Total Time: 16 minutes
Prep: 10 minutes
Cook: 6 minutes

What you'll need 
For the Chicken
2 boneless, skinless chicken cutlets 
1/4 cup buttermilk 
1/4 cup flour 
salt and pepper 

For the Salad
2 cups spinach salad 
1/2 cup grape tomatoes 
4 scallions, sliced 
3-4 tablespoons Honey-Buttermilk dressing

For the Dressing
1/4 cup buttermilk 
2 tablespoons olive oil 
2 tablespoons white wine vinegar
2 tablespoons honey
salt and pepper to taste 

Directions
1. Season chicken with salt and pepper.  Dip seasoned chicken in buttermilk, then dredge in flour. 
2. In a medium skillet, brown chicken in oil over medium-high heat until chicken is cooked through, about 3 minutes per side. During the last 2 minutes of cooking, add a couple tablespoons of the honey-buttermilk dressing to the chicken.

3. In a medium mixing bowl, add spinach, tomatoes, scallions and dressing.  Toss well.  
4. Top each chicken paillard with salad.  If desired, garnish with fresh parmesan.  Serve and enjoy!