Name: Buffalo Chicken Schnitzel
Prep time: 20 min
Cook time: 52 min
Total time: 1 h 12 min
Cuisine: American
Ingredients: 3 boneless skinless chicken breasts; ⅓ cup all-purpose flour; 2 eggs, lightly beaten; ¼ cup milk; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 cup finely ground breadcrumbs; ½ cup canola oil for frying, divided; 4 tablespoons butter, divided; 12 ounces frank’s redhot buffalo sauce; 16 ounces tri-color coleslaw mix; 1 cup thinkly sliced purple cabbage; ¼ cup granulated sugar; ¼ cup kosher salt; 2-3 green onions, sliced; 1 small carrot, julienned into thin strips; 1 rib celery, sliced; ¼ cup fresh parsley, chopped; ½ cup ranch dressing, store-bought or homemade; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper

Ingredients

Scale

3 boneless skinless chicken breasts
⅓ cup all-purpose flour
2 eggs, lightly beaten
¼ cup milk
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup finely ground breadcrumbs
½ cup canola oil for frying, divided
4 tablespoons butter, divided
12 ounces frank’s redhot buffalo sauce
16 ounces tri-color coleslaw mix
1 cup thinkly sliced purple cabbage
¼ cup granulated sugar
¼ cup kosher salt
2–3 green onions, sliced
1 small carrot, julienned into thin strips
1 rib celery, sliced
¼ cup fresh parsley, chopped
½ cup ranch dressing, store-bought or homemade
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

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Instructions

Slice each chicken breast in half lengthwise to create two fillets. Pound the chicken between two pieces of plastic wrap to a thickness of about ⅜-inch.
Prepare three shallow bowls: one with flour, one with beaten eggs mixed with milk and seasonings, and one with breadcrumbs. Dredge each chicken piece in the flour, dip in the egg mixture, and coat with breadcrumbs. Let rest for 20 minutes.
Heat canola oil and a tablespoon of butter in a skillet over medium-high heat. Fry the chicken cutlets in batches for 2-3 minutes on each side until golden brown, ensuring they reach an internal temperature of 160°F. Repeat with remaining chicken after wiping the pan clean.
In a separate skillet, melt butter and mix with Frank’s RedHot Buffalo Sauce. Dip the fried chicken cutlets in the sauce and serve topped with ranch coleslaw.

Notes

Adjust the level of spiciness by adding more or less buffalo sauce to taste.
For extra crunch, consider adding more vegetables to the slaw.
Serve with extra ranch dressing on the side for dipping.

Author: Lauren
Prep Time: 20 minutes
Cook Time: 52 minutes
Category: Main Dishes
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 schnitzel with slaw
Calories: 520
Sugar: 5g
Sodium: 1200mg
Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 3g
Protein: 30g
Cholesterol: 150mg