Buffalo Chicken Milanese with Celery & Blue Cheese Under Salad

For the Chicken Milanese:

boneless, skinless chicken breast

boneless, skinless chicken thighs

kosher salt and freshly ground black pepper, to taste

all-purpose flour

ground cayenne pepper

½ cup buttermilk

2 eggs, whisked until homogenous

a few shakes of Frank’s RedHot sauce

panko breadcrumbs

peanut or vegetable oil, for cooking

For serving:

Equal parts Frank’s RedHot and unsalted butter, melted

For the Blue Cheese Dressing:

4 ounces crumbled blue cheese

¾ cup sour cream

½ cup mayo

2 tablespoons pickle juice

¼ cup buttermilk

kosher salt and freshly ground black pepper, to taste

For the Salad:

celery, cut in thin slices on an extreme bias

apples, shaved thin on a Japanese mandolin or julienne (cut into thin strips)

carrots, peel and shaved thin using the peeler

Filet/cut the chicken breasts in half horizontally. Gently pound the chicken breast to flatten slightly. For easy cleanup, place the chicken inside of a plastic gallon bag to pound. Season with salt and pepper and place in the refrigerator for 1-2 hours if you have the time.

Place flour in a large, shallow container. Whisk-in salt, pepper and cayenne powder. For every 2 cups of flour, use about 1 teaspoon of cayenne.

Place eggs in a separate bowl or container. Place the panko breadcrumbs in a large, shallow dish. Line a baking sheet with parchment paper. Working with one piece of chicken at a time, dredge the chicken in the flour, shaking off any excess. Submerge in the eggs, let any excess drip off, dredge in the breadcrumbs, pressing gently to make sure the chicken is completely coated. Set the breaded chicken aside on the prepared baking sheet. Continue breading until all of the chicken is coated.

To cook, heat about ½-inch oil in a large, heavy-bottomed pan, like a cast iron skillet, over medium heat. Line a plate or tray with paper towels or set a roasting rack over a rimmed baking sheet. Working with a few pieces at a time, shallow fry the chicken until golden brown on both sides, about 2-3 minutes per side. Set aside to drain on the prepared tray or baking sheet while you cook the remaining chicken. Season with salt while warm.

Melt butter, add an equal amount of Frank’s RedHot. Whisk together. Toss the fried chicken with as much of the mixture as desired. Serve with the prepared celery and apple salad.

For the Blue Cheese Dressing, combine all ingredients in a bowl, whisk together.

For the salad, combine all ingredients in a bowl and toss to combine. Dress with as much blue cheese dressing as desired.

Buffalo Chicken Milanese with Celery & Blue Cheese Under Salad

About The Author

Michelle Bernstein