Buttermilk Chicken Fried Cutlets

Directions

Coat chicken in ½ cup buttermilk.

Dredge cornmeal mixed with ¼ 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 ½ cup remaining buttermilk into pan drippings.

Simmer, stirring, 2 minutes.

Season with salt and pepper. Serve gravy ladled over chicken.