Cutlets may cost more, but they save you the time of pounding skinned and boned chicken breasts.
Southern Living MARCH 2007
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.
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