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.
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