Buttermilk Chicken Fried Cutlets

Yields:	4 servings
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Coat chicken in 1/2 cup buttermilk.

Dredge 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.

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Pork is tender and moist.Slices beautifully.Its now one of my familys favorites!

Reviewed by dtrammell