Buffalo Chicken Breasts with Celery Fennel Slaw

Buffalo Chicken Breasts with Celery Fennel Slaw
Serves 1

Thinly pound 2 boneless chicken breasts and season with salt. Using three bowls, add 1 cup all purpose flour to one, 2 eggs to the second (whisk these), and 2 cups breadcrumbs to the third. Season all with salt. Working with 1 cutlet at a time, dip into the flour, then egg, and then breadcrumb, shaking off any excess in between.

Heat a few tablespoons of neutral cooking oil or oil oil in a large pan over medium high heat. When hot, add the chicken breasts, one at a time, and cook for 2 to 3 minutes, or until golden brown. Remove and season with the juice of 1 lemon.

To make the topping, dice 1 jalapeño (remove seeds) and zest and juice a lemon. Add about 1 cup of Greek yogurt and a few gluts of extra virgin olive oil. Season with salt and a few tablespoons of crumbled blue cheese. Thinly slice 2 stalks of celery (and leaves) and 1/2 bulb of fennel. Add to the bowl, mix, adjust for seasoning, and top your chicken.

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