Buttermilk Chicken Cutlets

I purchased 2 quarts of buttermilk to make biscuits, and this recipe helped use it up.

Buttermilk Chicken Cutlets


  • 2 large boneless chicken breast, sliced horizontally and pounded thin
  • 1 cup buttermilk
  • 1/2 tsp salt (I use seasoned salt)
  • 1/2 tsp ground black pepper


  • 1 cup flour
  • salt & paprika
  • oil

Marinade: Mix the buttermilk, salt, and pepper in a 1 gallon ziplock bag. Add the chicken. Refrigerate the chicken for 4 to 8 hours, manipulating the bag periodically to ensure the chicken is evenly marinated.

Cooking: Spread the flour on a large plate or on wax paper. Remove a cutlet from the marinade, shake off the excess, and season with salt and paprika. Dredge in flour. Repeat with remaining chicken.

Heat oil in a large saute pan over medium heat. Saute the chicken until well browned, then flip. Cook until browned and cooked through. If the cutlets are large, this may take two iterations. Keep the first batch warm as the second cooks.

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