Name: Buffalo Chicken Cutlets with Ranch Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts, pounded thin; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1/4 cup neutral oil, for frying; 1/2 cup buffalo sauce; 1 head romaine lettuce, chopped; 2 stalks celery, sliced; 2 green onions, sliced; 1/2 avocado, diced; 1/3 cup ranch dressing; 2 tbsp blue cheese crumbles, for garnish; Freshly ground black pepper, to taste

1

Prepare the chicken cutlets. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.

2

Dredge each chicken cutlet first in flour, then dip in the egg wash, and finally coat thoroughly with the breadcrumb and Parmesan mixture.

3

Heat neutral oil in a large skillet over medium-high heat. Pan-fry the chicken cutlets for 2-4 minutes per side, or until golden brown, crispy, and cooked through.

4

Remove the chicken from the skillet and place in a bowl. Pour buffalo sauce over the hot chicken and toss to coat each piece completely.

5

Transfer the sauced chicken to a cutting board and slice into strips.

6

In a separate large bowl, combine the chopped romaine lettuce, sliced celery, sliced green onions, and diced avocado.

7

Pour the ranch dressing over the salad ingredients and toss gently to combine.

8

To serve, arrange the sliced buffalo chicken cutlets on a plate and top with a generous portion of the ranch salad.

9

Garnish with freshly ground black pepper and crumbled blue cheese, if desired.

Buffalo Chicken Cutlets with Ranch Salad

Ingredients

14 Ingredients

Instructions

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