Wednesday, August 27, 2008

Crispy Seasoned Chicken Cutlets

Crispy Seasoned Chicken Cutlets

1/2 tsp salt
8 chicken breast cutlets (2 lbs)
1/3 cup yellow cornmeal
1 1oz. envelope ranch dressing mix
2 T flour
1 T paprika
3 T olive oil

Sprikle salt evenly over cutlets.

Stir together cornmeal and next three 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.

No comments: