Buttermilk Chicken Fried Cutlets
plus 2 tsp
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.