YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Chicken Cutlets with Cool Ranch Slaw
Enjoy a flavorful twist on classic buffalo! Tender chicken cutlets are lightly breaded, baked to a crisp, and tossed with tangy buffalo sauce. Paired with a refreshing cool ranch slaw featuring crisp cabbage and red bell pepper dressed in a light Greek yogurt blend, this dish offers a satisfying combination of spice, crunch, and creamy coolness.
INGREDIENTS
5 oz Chicken Breast
2 tbsp Whole Wheat Flour
1 large Egg White
1 tbsp Buffalo Sauce
1 cup Shredded Green Cabbage
1/4 cup Red Bell Pepper (julienned)
2 tbsp Light Greek Yogurt
1 tsp Apple Cider Vinegar
Seasonings (Garlic Powder, Dried Dill, Salt, Pepper)
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Pound the chicken breast lightly so it has an even thickness for uniform cooking. Season both sides with a pinch of salt, pepper, and garlic powder.
Set up a dredging station: In one bowl, combine the whole wheat flour with a little extra garlic powder. In another bowl, whisk the egg white.
Dip each chicken cutlet first into the flour, then into the egg white, and finally back into the flour for a light double coating.
Place the breaded chicken onto the prepared baking sheet and lightly spray with cooking spray. Bake for 15-18 minutes or until the chicken is cooked through and the coating is crisp. During the last few minutes, brush the top with buffalo sauce.
While the chicken bakes, prepare the cool ranch slaw. In a mixing bowl, combine shredded cabbage and julienned red bell pepper.
In a small bowl, whisk together the light Greek yogurt, apple cider vinegar, a pinch of dried dill, garlic powder, salt, and pepper to create the dressing.
Toss the vegetables with the dressing until well coated.
Once the chicken is done, serve the crispy buffalo chicken cutlets alongside a generous helping of cool ranch slaw. Enjoy!