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Buttermilk Ranch Chicken Cutlets


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Rate this recipe 4.3/5 (13 Votes)


  • 1 cup low fat buttermilk
  • 1/2 cup light mayonnaise
  • 1/2 tsp dried mustard(I use Coleman's)
  • 1 tbsp chopped chives
  • 1/2 tsp dried dill weed
  • 1 tsp Kosher salt
  • Freshly ground pepper to taste
  • 4 thin cut chicken cutlets
  • 2 tbsp olive oil



Step 1

1.Whisk buttermilk, mayonnaise, mustard, salt, pepper, chives and dill weed.
Add to a glass dish. Add chicken , turning to coat. cover with plastic wrap and refrigerate for at least 45 minutes uo to over night. (I usually marniade for at least 3 hours)
2.In a large non stick skillet, heat oil over medium heat;brown cutlets on both sides until cooked through 7-10 minutes, depending on thickness of cutlets

NOTE: You can doubled the amount of chicken and still have enough marninade


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