Buttermilk Chicken Fried Cutlets
Yield
4 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken cutlets
thinly sliced |
|
| 1 | cup |
buttermilk
divided |
|
| ¼ | cup |
cornmeal
yellow |
|
| ¼ | cup |
all-purpose flour
plus 2 tsp |
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
coarsely ground |
|
| ¼ | cup |
vegetable oil
|
|
| ¾ | cup |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken cutlets
thinly sliced |
|
| 237 | ml |
buttermilk
divided |
|
| 59 | ml |
cornmeal
yellow |
|
| 59 | ml |
all-purpose flour
plus 2 tsp |
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
black pepper
coarsely ground |
|
| 59 | ml |
vegetable oil
|
|
| 177 | ml |
chicken broth
|
|
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.
