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

Recipe by Southern Living March 2007

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Recipe Summary

prep:
10 mins
cook:
6 mins
total:
16 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle salt evenly over cutlets.

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  • 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.

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