Lunch: Buffalo Chicken Cutlets with Cauliflower Rice

Recipe by Judy Kim For those times when you want buffalo chicken wings for dinner.

This recipe includes fertility superfoods such as:

Chicken Breast, Lemon

Health and fertility benefits of Buffalo Chicken Cutlets with Cauliflower Rice

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1/2 c. crumbled blue cheese
1/4 c. sour cream
1/4 c. mayonnaise
1 lemon, plus additional wedges for serving
2 tbsp. white vinegar
2 tbsp. chopped scallions, plus more for garnish
1 head cauliflower, chopped into florets
extra-virgin olive oil
kosher salt
Freshly ground black pepper
1/2 c. grated parmesan
2 c. panko bread crumbs
1/4 c. Hot sauce
1/4 c. butter, melted
1 c. all-purpose flour
4 boneless skinless chicken breasts, pounded 1/2"-thick
2 tbsp. butter

Instructions

Make buffalo sauce: In a small bowl, mix blue cheese, sour cream, mayonnaise, 2 tablespoons lemon juice, vinegar, and scallions. Keep in fridge until ready to serve.
In a food processor, pulse cauliflower until texture resembles rice. (Do not over-process.) In a large pot over medium-high heat, heat 2 tablespoons 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.
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 lastly coat in breadcrumbs. Repeat.
In a large skillet, heat 1 tablespoon butter and 1 tablespoon 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 tablespoon 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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