Crunchy Buffalo Baked Chicken Cutlets Food

CRUNCHY BUFFALO BAKED CHICKEN CUTLETS

Steps:

• Preheat oven to 400˚F. Line a rimmed baking sheet with parchment paper. Set aside.
• In a wide-mouthed bowl, stir together salt, pepper, and all-purpose flour.
• Combine melted butter and hot sauce in a shallow bowl, and whisk until combined.
• Add panko breadcrumbs and blue cheese to the bowl of a food processor. Pulse until combined. Transfer mixture to a plate.
• Pat chicken cutlets dry with paper towels. Dredge one chicken cutlet in the seasoned flour, then coat with the hot sauce and butter mixture. Place cutlet on top of the panko blue cheese crumbs and gently press down to coat one side. Turn the cutlet over and press down again gently to coat, being sure to cover the edges as well.
• Place on prepared baking sheet. Repeat with remaining cutlets.
• Bake for 15-20 minutes, or until the internal temperature reaches 165˚F.

BAKED BUFFALO CHICKEN BREASTS

Steps:

• Place the oven rack in the top third of the oven and preheat to 450°F. Lightly brush a large baking sheet with vegetable or canola oil and set aside.
• Use a long, thin boning knife to slice each chicken breast in half lengthwise to create two thin fillets. Place the chicken breasts between two pieces of plastic wrap on a cutting board, and gently pound to about 3/8-inch with a meat tenderizer. Place the chicken breasts in a 9 X 13 baking dish. Pour the hot sauce over the chicken and toss to coat. Marinate the chicken in the hot sauce for 30 minutes.
• Pour the cooled melted butter into a shallow bowl and scatter the panko bread crumbs onto a small plate. Remove a chicken breast from the hot sauce and dip both sides allowing the excess to drip off, then into the bread crumbs. Pat the bread crumbs into each side of the chicken breast until its evenly coated, then place on the baking sheet. Repeat with the rest of the chicken.
• Bake the chicken breasts for 10-12 minutes or until the bread crumbs are lightly browned and toasted and the chicken is cooked through. Remove from the oven and garnish with crumbled blue cheese. Serve with Ranch or blue cheese dressing and more hot sauce on the side, plus carrot and celery sticks.

CRUNCHY BUFFALO CHICKEN SANDWICH

Steps:

• Mix the hot sauce with the egg whites then set up your assembly line: chicken, egg dip, panko crumbs, baking rack.
• Dip the chicken in the egg then roll in the panko crumbs. Press those crumbs on tightly. Place on baking rack to set while you get the frying pan ready.
• Heat your large frying pan over medium-high flame and add the olive oil.
• When the oil is hot, add the cutlets. Cook for about 3 minutes on the first side; flip and cook 2 minutes more, depending on the thickness of your chicken. Don't let the panko get over browned!
• While the chicken cooks, toast the buns under the broiler.
• For each sandwich, place 1 lettuce leaf on the browned bun bottom ( that's an odd phrase, huh?)and spoon over 1/4 of the "Buffalo" sauce. Top with a cutlet, another 1/4 of the sauce and a lettuce leaf.
• If you have extra sauce, dipping your sandwich as you eat is encouraged.

CRUNCHY CHICKEN CUTLETS

Steps:

• Take the chicken out of the fridge so that it isn't too cold by the time you get frying. If you are using filleted chicken breasts, rather than escalopes, then proceed as described above.
• Get out a shallow dish that, preferably, you can get both escalopes in, and spoon in the mustard and the garlic. Add the cinnamon and egg and whisk to combine. Put the escalopes in, turn them, and leave to sit in the mixture while you prepare the "crumbs."
• Put the cornflakes into a bowl and crush them by hand. This, sadly, is not as brutal as it sounds: merely break them up with your fingers to get coarsely crushed flakes, but not dust. Add the pimentón or paprika and use a fork to mix in.
• Dredge the egg-and-mustard-soaked escalopes, one by one, in the cornflake crumbs, so that they are well covered, and then transfer to a wire rack for 5 to 10 minutes so they can dry out.
• Heat the oil in a cast-iron pan or heavy-based frying pan in which the chicken pieces will fit neatly and, when hot, fry for 3 minutes on the first side, then turn them over carefully and give them another 3 minutes, by which time the chicken should be cooked through in the middle, though do check. Remove to waiting plates, already strewn with tomatoes and arugula or salad leaves of your choice. Serve with lemon wedges.