Crispy Seasoned Chicken Cutlets

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

Yield: Makes 6 to 8 servings
Recipe from Southern Living

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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


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