BUTTERMILK RANCH CHICKEN CUTLETS

Buttermilk Ranch Chicken Cutlets image

Provided by @MakeItYours

Number Of Ingredients 9

1 cup low fat buttermilk
½ cup light mayonnaise
½ tsp dried mustard(I use Coleman's)
1 tbsp chopped chives
½ tsp dried dill weed
1 tsp Kosher salt
Freshly ground pepper to taste
4 thin cut chicken cutlets
2 tbsp olive oil

Steps:

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)
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