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Cornmeal Crusted Chicken Cutlet


This was a really yummy Dinner. I suggest anyone who has never made a Cornmeal Crusted Chicken Cutlet try this. My son said it was the best he ever had. I served dinner with a Classic Rice Pilaf and a Side Salad…

plain breadcrumbs 1 cup

yellow corn meal 1 cup

fresh parsley chopped fine 1/8 cup

salt and pepper for taste

grated parmesan cheese 1/8 cup

onion powder 1 teaspoon

granulated garlic 1/2 teaspoon

Measure all the above ingredients in a bowl and whisk till blended evenly.

eggs 4

buttermilk 1/8 cup

Make an egg wash with egg and buttermilk.

raw chicken cleaned 4 oz. portions

Pound the chicken so it is 1/4 inch thick and even. Dredge the Chicken in cornmeal mixture to egg wash, back to cornmeal mix. Example below.


Add a 1/2 cup of canola oil to a large sauté pan and cook both sides on low-medium until chicken is cooked. Internal temperature must be 165 degrees. Enjoy, Jason.


Published inDinnerRecipes