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1
Preheat your grill to medium-high heat.
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2
Pound each chicken breast out to 1/4-inch thickness between 2 pieces of parchment paper.
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3
Season with salt and pepper.
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4
Using a clean tea towel, oil the grill grates.
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5
Grill the chicken on each side until golden and cooked through, for 3 to 4 minutes, until golden and cooked through.
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6
While the chicken is grilling, add the hot sauce, butter, paprika, apple cider vinegar, and garlic to a medium saucepan.
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7
Place the pan on the grill grates and stir to melt all together.
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8
Dip the chicken into the saucepan to coat and then grill for another minute on each side.
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9
Remove the chicken from the grill and place on a platter.
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10
Top each cutlet with some Bblue Ccheese Sslaw.
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11
Using a large-holed grater attachment for a food processor, grate the cabbage, shallot, and carrot.
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12
Add to a large serving bowl.
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13
Mix together the blue cheese, buttermilk, sour cream, mayonnaise, apple cider vinegar, celery seed, salt, and pepper together in a small small bowl.
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14
Fold into the grated veggies and season with salt and pepper, to taste.
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15
Cover with plastic wrap and let sit in the fridge for at least 1 hour to absorb flavors.
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16
Can be made a 1 day in advance.
