Buffalo Chicken Cutlets
Ingredients
½ cup
flour
1 tsp.
Kowalski's Smoked Paprika
1 tsp.
Kowalski's 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.
ground cayenne pepper
2
eggs, lightly beaten
½ cup
plain breadcrumbs
3
boneless skinless chicken breasts, pounded to ¼" thickness, cut in half crosswise
½ cup (1 stick)
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
Directions
- In a shallow dish, whisk together first 10 ingredients (through cayenne pepper); 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, melt 4 tbsp. butter into oil over medium-high heat until butter shimmers but does not smoke.
- Add chicken; sauté on both sides until chicken is dark golden-brown and cooked through (6-8 min.), turning once.
- 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 used to cook the chicken; 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.
