A perfectly crispy chicken cutlet slathered with a classic buffalo sauce and topped with a flavorful crunchy slaw. This craveable meal has become a go-to dinner and family favorite.
Ingredients
- 4 boneless skinless chicken breasts, pounded thin
- 1/2 cup flour
- 2 eggs
- 1 teaspoon Smoked Sweet Paprika
- 1 teaspoon Granulated Garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups panko breadcrumbs
- 1/4 cup Arbequina Extra Virgin Olive Oil
- 1 stick butter
- 1 cup hot sauce
- 1 tablespoon honey
- 1 small cabbage, sliced thin
- 1 fennel, sliced thin
- 2 celery, sliced thin
- 2 carrots, peeled and cut into ribbons (with peeler)
- 1/4 cup parsley, chopped
- 1 cup Ranch Dressing
- 2 tablespoons Apple Cider Vinegar
Instructions
- Heat the oven to 350 degrees and heat the oil in a large skillet over medium heat.
- Place the flour, eggs, and panko breadcrumbs in three separate dishes. Add the paprika, garlic, salt and pepper to the eggs and whisk with a splash of water. Dredge the chicken in the flour, then egg, then breadcrumb. Add to the skillet and cook for about 3 minutes per side until golden brown. Place on a baking sheet and repeat with the remaining chicken. Transfer the chicken to the oven and cook for about 10 minutes until cooked through.
- Meanwhile make the buffalo sauce by melting the butter in a skillet over medium heat and mixing in the hot sauce and honey. When the chicken is cooked, place in the skillet with the buffalo sauce to coat on both sides.
- In a large bowl, toss the cabbage, fennel, celery, carrots, parsley, ranch and apple cider vinegar together.
- To serve top the buffalo chicken with the ranch slaw and enjoy!
Takes 30 minutes
Serves 4
