Ingredients
- 270 gr chicken breast cutlets thinly (sliced)
- 240 ml buttermilk divided
- 180 ml chicken broth
- 60 ml vegetable oil
- 32 gr cornmeal (yellow)
- 5 gr flour
- 3 gr coarsely pepper (ground)
- 1 gr salt
Coat chicken in half cup buttermilk. Dredge cornmeal mixed with quarter = 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 half cup remaining buttermilk into pan drippings. = Simmer, stirring, 2 minutes. Season with salt and pepper. Serve gravy = ladled over chicken.
