Recipe - Crunchy Oven -Fried Chicken

3 tablespoon Buttermilk
1 One half teaspoon Freshly squeezed lime juice*
One fourth teaspoon Dijonstyle mustard
1 ds Each garlic powder;white
pepper, and salt
2 Chicken cutlets (One fourth pound
each), pounded to 1/4inch
thickness
1 One half ounce (One half cup plus 2 Tbsps)
cornflakes crumbs
2 teaspoon Vegetable oil; divided

Here is a recipe from WW quick and easy menu cookbook. Copyright 1987

To pound chicken cutlets, place them between 2 sheets of plastic wrap, then
pound with a meat mallet, bottom of a sauce pan, or a heavy can. The
plastic wrap will help cleaning up easier and faster.

Preheat oven to 450F. In small mixing bowl combine buttermilk,lime
juice,mustard, and seasonings, stirring to combine. Dip chicken into
buttermilk mixture, coating both sides and using entire mixture: on sheet
of wax paper or a paper plate dip chicken into cornflakes crumbs, turning
to coat both sides with crumbs. Arrange chicken on nonstick baking sheet.
Drizzle One half tsp oil over each cutlet and bake until lightly browned, 8 to
10 min; turn chicken over,drizzle each cutlet with One half tsp oil and continue
baking until chicken is tender and coating is crisp, about 10 min longer.

Makes 2 servings, 1 chicken cutlet each

Each serving provides: 3 Protein, 1 Bread, 1 Fat ,
10 Optional Calories.

Per serving: 322 calories, 42 g protein; 7 g fat; 20 carbohydrates 47 mg
calcium; 482 mg sodium; 100 mg cholesterol

* If limes are not available, bottled lime juice(no sugar added) maybe
used. Posted to TNT Prodigy's Recipe Exchange Newsletter by "CORRIGAN1"
CORRIGAN1@prodigy.net on Jul 23, 1997