Ingredients
l
2 large chicken breasts, butterflied and pounded thin
f
½ cup flour
e
2 eggs, beaten
b
1 cup breadcrumbs (panko or Italian)
o
½ cup olive oil (for frying)
S
Salt, to taste
B
Black pepper, to taste
F
For the Buffalo Sauce:
b
½ cup buffalo sauce (Frank’s or similar)
b
3 tbsp butter
t
1 –2 tbsp chives, chopped
F
For the Toppings:
b
½ cup blue cheese or Roquefort, crumbled
C
Chives, extra for finishing
Directions
1
Season chicken with salt and pepper. Dredge in flour, then egg, then breadcrumbs, pressing to coat well.
l
2 large chicken breasts, butterflied and pounded thin
S
Salt, to taste
B
Black pepper, to taste
f
½ cup flour
e
2 eggs, beaten
b
1 cup breadcrumbs (panko or Italian)
2
Heat olive oil in a pan over medium heat. Fry chicken cutlets until golden and crispy, about 3–4 minutes per side. Transfer to a rack or paper towel.
o
½ cup olive oil (for frying)
3
In a small pan, melt butter and whisk in buffalo sauce. Stir in chopped chives.
b
3 tbsp butter
b
½ cup buffalo sauce (Frank’s or similar)
t
1 –2 tbsp chives, chopped
4
Place chicken in a pan or tray, spoon buffalo sauce over each cutlet, and top with blue cheese or Roquefort.
b
½ cup blue cheese or Roquefort, crumbled
5
Broil for 1–2 minutes until the cheese softens slightly (optional but recommended).
6
Finish with extra chives and a crack of black pepper.
C
Chives, extra for finishing
