Buffalo Chicken Cutlets with Celery Ranch Slaw!! Seriously T

• total time: 6 minutes

Ingredients

For the slaw:

1/2 cup mayonnaise

1/2 cup labneh (or sour cream, greek yogurt)

1 tbsp each finely chopped fresh dill, parsley, and chives

1/2 tbsp each garlic powder, onion powder, dried dill, dried parsley

Juice of 1/2 of a lemon (~1/2-1 tbsp)

2-4 tbsp milk to thin (use more or less depending on the consistency you like)

Salt

1 head of celery, sliced thinly

1 small or 1/2 of a large avocado, cubed

Pepper

Whisk together mayo, labneh, fresh herbs, dried herbs and spices, and lemon. Add milk 1 tbsp at a time to achieve your desired consistency. Salt to taste.

Directions

Mix ranch with sliced celery and cubed avocado. Start with about half the batch of dressing and add more as needed. Taste again and add salt and pepper if necessary.

For the cutlets:

2 large chicken breasts (about 1.5 lbs total)

3/4 cup flour

1/2 tsp paprika

1/2 tsp garlic powder

2 eggs

1 7.5-oz bag kettle cooked potato chips, crushed into a powder

Avocado oil or another high heat oil, for frying

Cut each chicken breast in half lengthwise. Place each half between two sheets of plastic wrap or parchment paper, and pound using a mallet, rolling pin, or pan until about 1/2 inch thin. Set aside.

Grab three shallow bowls. In the first, whisk together flour, paprika, garlic powder, and salt and pepper. In the second, whisk together eggs and salt. In the third, place the crushed up chips (you can crush them in a bag, or quickly pulse them in a food processor or blender). Dredge the chicken breast cutlets first in the flour, then the egg wash, then the crushed chips.

Meanwhile, heat your oil in a heavy-bottomed pan over medium/medium-high heat until hot. Add one chicken cutlet at a time and fry until golden brown on both sides, a total of 5-8 minutes (internal temp should be 165). Remove to a cooling rack or paper towel.

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