INGREDIENTS
•
1 pound thinly sliced chicken breast cutlets
•
1 cup buttermilk, divided use
•
1/4 cup yellow cornmeal
•
1/4 cup plus 2 teaspoons flour
•
1/2 teaspoon salt
•
1 teaspoon coarsely ground black pepper
•
1/4 cup vegetable oil
•
3/4 cup chicken broth