Buffalo Chicken Cutlet Salad Recipe

Prepare the chicken

Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, pound each breast to an even thickness of about 1/2 inch. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up breading station

In one shallow bowl, put the flour. In a second shallow bowl, whisk together the eggs and buttermilk until smooth. In a third shallow bowl, combine breadcrumbs and grated Parmesan.

Bread the cutlets

Working one at a time, dredge a chicken cutlet in flour, shaking off excess; dip into the egg-buttermilk mixture, then press into the breadcrumb-Parmesan mixture to fully coat. Place breaded cutlets on a wire rack and let rest for 10 minutes to help the coating adhere.

Fry the cutlets

In a large skillet, heat vegetable oil over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Add breaded cutlets (do not overcrowd—cook in batches if needed). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel–lined tray or wire rack.

Make buffalo sauce & toss

In a small saucepan or microwave-safe bowl, melt the butter and whisk together with 1/2 cup hot sauce until smooth. Place each hot fried cutlet in a shallow baking dish or bowl and spoon or brush the buffalo sauce evenly over both sides so they are well coated. Alternatively, toss for lighter coating. Let rest 1–2 minutes so sauce adheres.

Slice

Using a sharp knife, slice each buffalo-coated cutlet into 6–8 strips (or into 1-inch slices) for easy salad topping.

Divide the mixed salad greens among two large plates or bowls (approximately 3 cups greens per serving).

Evenly distribute halved cherry tomatoes, sliced red onion, and sliced celery over the greens.

Arrange the sliced buffalo chicken cutlet strips on top of each salad.

Scatter crumbled blue cheese over the salads and sprinkle chopped chives or parsley if using.

Offer blue cheese dressing and ranch dressing on the side or drizzle about 2 tablespoons (per serving) of the chosen dressing over each salad just before serving.

Serve immediately with lemon wedges and extra hot sauce on the side. Leftover buffalo cutlets can be refrigerated for up to 3 days; reheat in a 375°F (190°C) oven for 8–10 minutes to re-crisp before slicing.