By Susan Rosser
As soon as I saw someone online spoon Buffalo sauce over a crispy chicken cutlet and top it with a ranchy blue cheese celery salad, I knew I had to try it. I love a good wing, but I love a thin, crispy chicken cutlet even more. The combination just works: crunchy chicken, tangy Buffalo sauce, and a cool, creamy salad to balance it all out. Breading and pan-frying takes a little effort, but in this case the cutlet is definitely worth the fry.
Buffalo Chicken Cutlets with Celery Salad
This recipe serves about 4 people.
Ingredients
For the chicken
1 cup seasoned Italian breadcrumbs such as Progresso
1 cup seasoned panko breadcrumbs
2 eggs
2 tablespoons flour
2 boneless, skinless chicken breasts
Neutral oil for frying
For the salad
1 small head romaine, finely chopped
1 cup Italian parsley, finely chopped
6 stalks celery, thinly sliced
Crumbled blue cheese to taste
For the dressing
1/2 packet ranch dressing mix such as Hidden Valley
1/3 cup plain Greek yogurt
1/3 cup sour cream
1/3 cup mayonnaise
2 teaspoons fresh lemon juice, or to taste
2 teaspoons red wine vinegar, or to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried dill (optional)
Freshly ground black pepper to taste
Milk or buttermilk, as needed to thin
For the Buffalo Sauce
Unsalted butter
Hot sauce such as Frank’s
Salt to taste
Preparation
For the Buffalo sauce In a small saucepan or microwave-safe bowl, melt together equal parts butter and your favorite hot sauce.
Make the dressing Combine all the dressing ingredients except the milk or buttermilk in a bowl and whisk until smooth. If the dressing is too thick, add a splash of milk or buttermilk until it reaches your desired consistency. Cover and refrigerate until ready to use.
Prepare the salad Place the chopped romaine, parsley, and celery in a large bowl. Set aside until ready to dress.
Prepare the chicken Slice each chicken breast horizontally to create two thinner pieces. Cut each of those pieces in half so you have four pieces per breast. Place the chicken between two pieces of plastic wrap or parchment and pound to about 1/4-inch thick using a meat mallet, rolling pin, or heavy pot.
Prepare the Chicken In a shallow dish (a pie plate or cake pan works well), whisk the eggs and flour together until smooth. In another shallow dish, combine the Italian breadcrumbs and panko.
Dip a piece of chicken into the egg mixture, letting the excess drip off, then press it into the breadcrumb mixture, coating both sides well. Place the breaded cutlet on a tray and repeat with the remaining chicken.
Heat about 1/4 inch of neutral oil in a large skillet over medium-high heat. Once the oil is hot, fry the cutlets in batches for about 3 to 4 minutes per side, until golden brown and cooked through. Transfer to a rack or paper towel-lined tray. If needed, keep the cooked cutlets warm in a 200-degree oven while finishing the rest.
Dress the salad Add some of the dressing to the salad and toss well to coat. Mix in some of the blue cheese, reserving a little for the top.
Serve Place 1 or 2 chicken cutlets on each plate. Spoon Buffalo sauce over the chicken. Top with a generous mound of the celery salad and finish with a few more blue cheese crumbles. Serve with extra Buffalo sauce and dressing on the side because everyone loves to take a dip.
This recipe was inspired by Krissy Downy https://acrosskrissystable.com/
