One of my family's favorite dinners--and what we had for the day of that big football game this month--is Superchicken, Buffalo-style chicken cutlets. It's a very easy, flexible recipe. These have never stayed around long enough for me to take a picture of them!
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, mashed potatoes, and marinated slaw (another family favorite). The cutlets are also good on sandwiches. Enjoy!
I'm linking up with Friday Feast at Jumpin-Beans. Click through the image for more yummy recipes.