Buffalo Schnitzel



1  Lb Chicken wings that have had the tips removed and are seperated at the joints.
Freshly ground black pepper
Salt (if desired)
4 C Vegetable Oil

4 Tbs butter or margarine (1/2 stick)
5 Tbs Louisiana-brand hot sauce (preferably Frank's) or Tabasco sauce
1 Tbs white wine vinegar


Here I cut an 8oz. chicken breast into 4- 2 oz. slices . If the breast is smaller you will need 2.

I put the slices between a plastic storage bag, and pound it to about 1/4 inch thick.

Carefully take it out and place on a plate.

You can cut these ahead of time. Cover and chill or even freeze for another day.

I mixed the egg and water, and the flour and bread crumbs, then dipped each cutlet in the egg
and then breaded the cutlet placing on another plate to hold.

Let the cutlets sit for a minute while you put the Buffalo Wing Hot Sauce together.

Put together the
Buffalo Wing Hot Sauce for this.

Heat some oil in a skillet and cook the Schnitzel, browning on both sides. Reserve to a pan and hold in a warm oven. Tip: don't crowd the pan, cook in two batches if you dont have a large pan.

When ready to serve, place the cutlets in a bowl one at a time with the warm sauce.

Trun over and repeat with the remaining sauce.

Place 2 cutlets on a plate and top with a little blue cheese dressing and blue cheese crumbles. I serve with raw vegetables and a side of the blue cheese dip