Crispy Seasoned Chicken Cutlets

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.