INGREDIENTS
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8 (4-oz.) chicken breast cutlets, cut in half crosswise
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2 cups dill pickle juice from jar
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2 eggs
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3/4 cup self-rising cornmeal mix
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3/4 cup fine, dry breadcrumbs
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1/4 cup finely chopped fresh parsley
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1 teaspoon pepper
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1/2 teaspoon salt
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1 cup peanut oil