Crispy Seasoned Chicken Cutlets

Southern Living
Cutlets may cost more, but they save you the time of pounding skinned and boned chicken breasts.
Makes 6 to 8 servings


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1/2 teaspoon salt
8 chicken breast cutlets (about 2 lb.)
1/3 cup yellow cornmeal
1 (1-oz.) envelope Ranch dressing mix
2 tablespoons all-purpose flour
1 tablespoon paprika
3 tablespoons olive oil


Prep: 10 Minutes
Cook: 6 Minutes

1. Sprinkle salt evenly over cutlets.

2. Stir together cornmeal and next 3 ingredients in a shallow dish or pieplate. Dredge cutlets in cornmeal mixture, coating both sides.

3. Cook cutlets, in batches, in hot oil in a large nonstick skillet over medium heat 3 minutes on each side or until golden brown and done. Serve immediately.

Created date

February 2007