To pound chicken cutlets, place them between 2 sheets of plastic wrap 9for easy clean up), then pound with a meat mallet, bottom of a sauce pan, or a heavy can.

Preheat oven to 450°F.

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 a 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 1/2 teaspoon oil over each cutlet and bake until lightly browned, 8 to 10 minutes; turn chicken over, drizzle each cutlet with 1/2 teaspoon oil and continue baking until chicken is tender and coating is crisp, about 10 minutes 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.