Crispy Seasoned Chicken Cutlets

Cutlets may cost more, but they save you the time of pounding skinned and boned chicken breasts.


Makes 6 to 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 6 Minutes


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


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.

March 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note