Thursday, March 23, 2017

Friday Food: Buffalo Chicken Cutlets w/ Cauliflower Rice

Gave the cauliflower rice a try last night and not going to lie, pretty good stuff.  Combining almost anything with buffalo chicken makes it pretty awesome and we think this recipe is no exception.

-1/2 cup crumbled blue cheese
-1/4 cup sour cream
-1/4 cup mayonnaise
-1 lemon, (additional wedges for serving)
-2 tbsp. white vinegar
-2 tbsp chopped scallions (more for garnish)
-1 head cauliflower, chopped into florets
-Extra Virgin Olive Oil
-Kosher Salt
-Black Pepper
-1/2 cup grated parmesan
-2 cups panko bread crumbs
-1/4 cup hot sauce
-1/4 cup butter, melted
-1 cup all-purpose flour
-4 boneless skinless chicken breasts, pounded 1/2"-thick
-2 tbsp butter

Game Plan: 
1. Make buffalo sauce: in a small bowl, mix blue cheese, sour cream, mayonnaise, 2 tbsp lemon juice, vinegar, and scallions.  Keep in the fridge until ready to serve.
2. In a food processor, pulse cauliflower until texture resembles rice. (Do not over process.)  In a large pot over medium-high heat, heat 2 tbsp olive oil.  Add cauliflower rice and season with salt and pepper.  Cook until tender, 3 to 5 minutes, then stir in 1/4 cup Parmesan.
3. Prepare station to bread chicken cutlets with three medium bowls: one with bread crumbs and remaining 1/4 cup Parmesan, another with a mixture of hot sauce and melted butter, and the last bowl with flour.  Season chicken generously with salt and pepper.  Add each piece of chicken to flour to fully coat, shaking off excess, then dip into hot sauce mixture, and lately coat in breadcrumbs. Repeat.
4. In a large skillet, hat 1 tbsp butter and 1 tbsp olive oil over medium-high heat.  Add two pieces chicken and fry until golden brown, 3 to 4 minutes per side.  Transfer to a paper towel-lined plate and season with salt and pepper.  Add remaining tbsp butter and olive oil and add remaining chicken.  Serve chicken over cauliflower rice and a squeeze of lemon topped with buffalo sauce and scallions.

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