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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Buffalo Spiced Crispy Chicken Cutlets Recipe

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This recipe for Buffalo Spiced Crispy Chicken Cutlets is from The Kalchik Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ c. Panko Breadcrumbs
10oz. Chicken Cutlets (2 total)
1¼ tsp. Frank’s Red Hot Sauce
Seasoning Blend, use your favorite
Oil
1 T. Butter
Salt and Pepper to taste
¼ c. Monterey Jack Cheese, shredded
2 tsp. Honey
4 T. Sour Cream
Scallions for Garnish (optional)
Directions:
Directions:
Adjust rack to top position and preheat oven to 425º. Lightly oil a baking sheet.
Combine 2 tablespoons of sour cream with ½ teaspoon Frank’s Red Hot and a pinch of salt. Stir in water, 1 teaspoon at a time until it reaches drizzling consistency. Place 1 tablespoon of butter in a microwave safe bowl. Melt, about 30 seconds. Add panko, Monterey Jack and remaining Frank’s with salt and pepper, mix well to combine . Rinse chicken and pat dry with paper towel. Season all over with salt, pepper and your choice of seasoning blend. Place chicken on the prepared baking sheet and mound with the panko mixture, pressing firmly to adhere. Roast until the chicken is golden brown and cooked through, 15-18 minutes. Drizzle sauce and honey on top, top with sliced scallions. Enjoy!
Number Of Servings:
Number Of Servings:
2

 

 

 

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