Buttermilk Ranch Chicken Cutlets

Photo by ellen h.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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