Buttermilk Chicken Fried Cutlets

35 minutes Prep: 15 minutes Cook: 20 minutes

217 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	pound	chicken cutlets	thinly sliced
1	cup	buttermilk	divided
1/4	cup	cornmeal	yellow
1/4	cup	flour, all-purpose	plus 2 tsp
1/2	teaspoon	salt
1	teaspoon	black pepper	coarsely ground
1/4	cup	vegetable oil
3/4	cup	chicken broth

Directions

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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Nutrition Facts

Serving Size 137g

Amount per Serving

Calories 217 63% of calories from fat

	% Daily Value*
Total Fat 15.0g	23%
Saturated Fat 2.0g	12%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 426mg	18%
Total Carbohydrate 17.0g	6%
Dietary Fiber 1.0g	4%
Sugars 4.0g
Protein 5.0g	9%

Vitamin A	1%		Vitamin C	1%
Calcium	8%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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