Buttermilk Chicken Fried Cutlets

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35 minutes Prep: 15 minutes Cook: 20 minutes

217 calories per serving view nutrition facts

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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