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Buttermilk Chicken Fried Cutlets

 

104

Yield

4

servings

Prep

15

min

Cook

20

min

Ready

35

min

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 250g (8.8 oz)
Amount per Serving
Calories 40543% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 510mg 21%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 80g
Vitamin A 1% Vitamin C 1%
Calcium 9% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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