"Superchicken" Recipe

Lorie asked about my recipe for Superchicken, Buffalo-style chicken cutlets, which is one of my family's favorite dinners. It's a very easy, flexible recipe.

I use boneless, skinless chicken breast. Since the thin-sliced meat is usually more expensive, I purchase the regular and slice it into cutlets myself.

I bread the cutlets. If I'm feeling ambitious, I'll dip them into flour, then egg, then breadcrumbs. If I'm in a hurry, it's straight from a water rinse to the breadcrumbs. Either way, the crumbs stick better if the breaded chicken is allowed to rest for a half-hour or so.

I pan-fry the cutlets in a neutral-flavored oil like canola until they're golden brown and crisp. After they're drained, we coat them in a mixture of hot sauce and melted butter (a 50/50 blend).

To save time and reduce the fat content, I sometimes skip the breading and cook the cutlets in a grill pan. It doesn't taste as good that way, but it saves both time and clean-up.

This is good with celery and carrot sticks, blue cheese dressing, and mashed potatoes. The cutlets are also good on sandwiches. Enjoy!

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