Buffalo Chicken Strips with Blue Cheese Salad

With a sharp knife, cut chicken horizontally into thin (½ inch thick) cutlets. In a medium bowl, whisk together flour, salt, and pepper. Spread on a flat surface such as a large plate or baking sheet. Set aside.

In a small bowl, beat eggs. In small batches, dredge chicken in flour mixture, shaking off excess. Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again.

Heat oil over medium heat and add the chicken when the pan is hot. (The flour should sizzle when chicken is placed in pan.) Cook chicken for about 4 minutes on each side or until chicken is cooked all the way through. Meanwhile, heat butter in a small saucepan until melted, then whisk in the ketchup and wing sauce. Set aside.

When chicken is ready, coat all sides of each cutlet with warm sauce. Put on serving plate or platter. To prepare the salad, toss lettuce, chopped celery, desired amount of blue cheese dressing, and Parmesan cheese. Serve alongside Buffalo chicken strips.