Serve up these crunchy chicken cutlets over hash brown-style potato waffles. Squeeze over some local honey and sprinkle on crumbled cooked bacon for a sweet-savory hit.
Slice each chicken breast in half horizontally, creating 4 cutlets. Mix eggs with hot sauce in a shallow dish; place bread crumbs, salt, and pepper in a second shallow dish.
Dip each piece of chicken in egg mixture, then dredge in bread crumbs. Place on a baking sheet; refrigerate until ready to cook.
Meanwhile, mix all the waffle ingredients together in a medium bowl until well blended.
Heat the oven to 200˚F. Then heat a small waffle iron. Brush the waffle iron with oil; spread a quarter of the waffle mixture (about ¾ cup) onto it with a spatula. Close and cook on high 5 to 8 minutes or until the waffle is golden and crisp. Transfer to a rack in the oven and keep warm. Repeat with remaining potato mixture.
Heat 1/2 cup oil in a medium skillet over medium-high heat. Sauté chicken cutlets about 6 minutes, turning once, until crisp and golden.
Serve hot chicken over the warm waffles.
Use a good firm bakery bread with some crustiness for the bread crumbs. Buzz the bread up in a food processor. And to speed up prep, feel free to sub in refrigerated shredded hash brown potatoes.