Prep Time
10 Mins
Cook Time
6 Mins
Yield
Makes 6 to 8 servings

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

How to Make It

Step 1

Sprinkle salt evenly over cutlets.

Step 2

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

Step 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.

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