Cutlets may cost more, but they save you the time of pounding skinned and boned chicken breasts.
Sprinkle salt evenly over cutlets.
Stir together cornmeal and next 3 ingredients in a shallow dish or pieplate. Dredge cutlets in cornmeal mixture, coating both sides.
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.
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