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Recipe for family meals :

Buttermilk Chicken Fried Cutlets

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here). Shirley had this to say:

"Some nice comfort food".


1 lb. thinly sliced chicken breast cutlets
1 cup buttermilk, divided
1/4 cup yellow cornmeal
1/4 cup plus 2 tsp. flour
1/2 tsp. salt
1 tsp. coarsely ground black pepper
1/4 cup vegetable oil
3/4 cup chicken broth

  • Coat chicken in 1/2 cup buttermilk.
  • Dredge in cornmeal, mixed with 1/4 cup flour, salt and pepper. Heat 2 tablespoons oil over medium high heat.
  • Add half of chicken and cook, turning once, until cooked throughout, about 6
    minutes total.
  • Repeat with remaining chicken.
  • Remove chicken from pan.
  • Add remaining 2 teaspoons flour and cook, stirring, 1 minute.
  • Whisk broth and 1/2 cup remaining buttermilk into pan drippings.
  • Simmer, stirring, 2 minutes.
  • Season with salt and pepper.

Serve gravy ladled over chicken.

Serves 4

Shirley Cline