3 tbsp. buttermilk
1 1/2 tsp. freshly squeezed lime juice
Dash of garlic powder
Dash of white pepper
Dash of salt
2 chicken cutlets (1/4 lb. each), pounded to 1/4 inch thickness
1 1/2 oz. (1/2 c. plus 2 tbsp.) corn flake crumbs
2 tsp. vegetable oil, divided
1/4 tsp. Dijon Mustard

If fresh limes are not available, bottled lime juice may be used, no sugar added.

Preheat oven to 450 degrees. In small mixing bowl, combine buttermilk, lime juice, mustard and seasonings, stirring to combine. Dip chicken in buttermilk mixture. Coat both sides using entire mixture on a sheet of wax paper or a paper plate. Dip chicken into corn flake crumbs, turning to coat both sides with crumbs.

Arrange chicken on non-stick 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.