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
Coat chicken in 1/2 cup buttermilk. Dredge in cornmeal, mixed with 1/4 cup flour, salt and pepper. Heat 2 tablespoons oil over medium-high heat. Add half of chicken and cook, turning once, until cooked throughout, about 6 minutes total. Repeat with remaining chicken. Remove chicken from pan. Add remaining 2 teaspoons flour and cook, stirring, 1 minute. Whisk broth and 1/2 cup remaining buttermilk into pan drippings. Simmer, stirring, 2 minutes. Season with salt and pepper. Serve gravy ladled over chicken.