Buffalo Chicken Sandwich

Dredge each piece thoroughly in the flour seasoned with 1 teaspoon each of salt and black pepper, pressing firmly so a thick coating clings to the surface.

Heat 1 1/2 inches of vegetable oil in a deep skillet to 350°F, then fry the cutlets in batches for 4 to 5 minutes per side until golden brown and the internal temperature reaches 165°F.

Drain the cutlets briefly on a wire rack, then toss or brush each one generously in the warm hot-sauce-and-butter buffalo mixture until fully coated.

Spread blue cheese dressing on the toasted buns, add a handful of shredded romaine, set the buffalo chicken on top, and close the sandwich while the cutlet is still crisp and hot.