Buttermilk Breaded Chicken Cutlets
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Buttermilk Breaded Chicken Cutlets – We have used buttermilk on the chicken cutlets before breading them to lock in the moisture. Jazz this one up a little by adding your favorite herbs into the breading before baking.Prep Time: 10 mins Cook Time: 6 mins Main Ingredient: Chicken Difficulty Level: 2 |
Ingredients to make Buttermilk Breaded Chicken Cutlets
1 pound chicken breast cutlets, thinly sliced
1 cup buttermilk, divided
1/4 cup yellow cornmeal
1/4 cup plus 2 teaspoons flour
1/2 teaspoon salt
1 teaspoon coarsely ground pepper
1/4 cup vegetable oil
3/4 cup chicken broth
Directions to make Buttermilk Breaded Chicken Cutlets
Step 1:Coat chicken in 1/2 cup buttermilk. Dredge through cornmeal mixed with 1/4 cup flour, salt, and pepper.
Step 2: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.
Step 3:dd 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.
Image Source: megan.chromik
