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    Buttermilk Chicken Fried Cutlets


    Source of Recipe


    www.recipeland.com

    List of Ingredients




    1 pound chicken breast cutlet, thin sliced
    1 cup buttermilk, divided
    1/4 cup yellow cornmeal
    1/4 cup + 2 tsp. flour
    1/2 teaspoon salt
    1 teaspoon coarse ground pepper
    1/4 cup oil
    3/4 cup chicken broth

    Recipe



    Coat chicken in 1/2 cup buttermilk. Dredge cornmeal mixed with 1/4 cup flour, salt, and pepper. Heat 2 tablespoons oil over medium-high heat. Add half of chicken and cook, turning once, until cooked throughout, about 6 minutes total. Repeat with remaining chicken. Remove chicken from pan. Add remaining 2 teaspoons flour and cook, stirring, 1 minute. Whisk broth and 1/2 cup remaining buttermilk into pan drippings. Simmer, stirring, 2 minutes. Season with salt and pepper. Serve gravy ladled over chicken.

 

 

 

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