Buffalo Chicken Cutlets

Buffalo Chicken Cutlets
Serves 3-4
1 tsp. smoked paprika
1 tsp. ancho chile powder
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. freshly ground Kowalski's Black Peppercorns
½ tsp. kosher salt
¼ tsp. cayenne pepper
½ cup flour
2 eggs, lightly beaten
½ cup plain breadcrumbs
3 boneless skinless chicken breasts, pounded to ¼" thickness, cut in half crosswise
½ cup Kowalski's Unsalted Butter, divided
2 tbsp. Kowalski's Extra Virgin Olive Oil
¼ cup Tabasco sauce
1 tbsp. Kowalski's Pure Honey
1 tsp. garlic powder
½ cup Kowalski's Crumbled Blue Cheese
½ cup (about 1 ½ stalks) thinly sliced celery, including leaves

In a shallow dish, whisk together first 10 ingredients (through flour); set aside. Pour eggs into a second shallow dish; set aside. Pour crumbs into a third shallow dish. Dredge chicken in seasoned flour; dip in eggs, then coat in breadcrumbs. Set coated chicken on a wire rack set on a small-rimmed baking sheet; refrigerate until coating is dry (10-30 min.). In a large sauté pan over medium-high heat, add 4 tbsp. butter and olive oil; heat until butter shimmers but does not smoke. Add chicken; sauté on both sides, turning once, until chicken is dark golden-brown and cooked through (6-8 min. total). Move chicken to a warm platter; set aside. Reduce heat to medium-low; add remaining butter, Tabasco sauce, honey and garlic powder to the pan. Cook until butter is melted and sauce is well-blended (1-2 min.); spoon hot sauce over chicken. Sprinkle Buffalo chicken with cheese and celery; serve immediately.