Buffalo Chicken Cutlets with Mashed Potatoes and Roasted Carrots

Turn your favorite game-day appetizer into a satisfying dinner with these crispy Buffalo chicken cutlets. Coated in a cheesy, seasoned panko crust and baked until golden, they’re topped with a tangy Buffalo sauce and a touch of honey for balance.

On the side, creamy mashed potatoes studded with scallions and tender roasted carrots tossed in butter round out the meal. It’s a hearty, flavor-packed plate that comes together easily on a single sheet pan.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with a rack in the top position (and a middle rack if making 4 servings). Wash and dry all produce. Dice the potatoes into ½-inch pieces. Trim and thinly slice the scallions, separating the white and green parts. Trim, peel and cut the carrots into ¼-inch-thick rounds.
2. In a small bowl, combine half the sour cream, ½ teaspoon Frank’s Seasoning (1 teaspoon for 4 servings) and a pinch of salt. Stir in water, 1 teaspoon at a time, until the sauce reaches a drizzling consistency. Set aside.
3. Place 1 tablespoon butter (2 tablespoons for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30-45 seconds. Stir in the panko, Monterey Jack cheese, remaining Frank’s Seasoning and a pinch of salt and pepper.
4. Place the diced potatoes in a medium pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup of the cooking water, then drain the potatoes. Heat a drizzle of oil in the empty pot over low heat. Add the scallion whites and cook until softened, about 1 minute. Return the potatoes to the pot and mash with the remaining sour cream and 1 tablespoon butter (2 tablespoons for 4 servings) until smooth and creamy, adding splashes of the reserved cooking water as needed. Season with salt and pepper. Keep covered off heat until ready to serve.
5. Pat the chicken dry with paper towels and season all over with salt and pepper. Place the chicken on one side of a lightly oiled baking sheet (for 4 servings, spread the chicken across the entire sheet). Mound the panko mixture on top of each cutlet, pressing firmly to adhere (no need to coat the undersides).
6. Toss the carrot rounds on the opposite side of the sheet with a drizzle of olive oil and a pinch of salt and pepper. (For 4 servings, toss the carrots on a second baking sheet; roast the chicken on the top rack and the carrots on the middle rack.) Roast on the top rack until the chicken is golden brown and cooked through and the carrots are slightly crispy, 18-22 minutes. If the chicken finishes before the carrots, remove the chicken from the sheet and continue roasting the carrots.
7. Transfer the roasted carrots to a large bowl and toss with 1 tablespoon butter until melted. Divide the carrots, mashed potatoes and chicken among plates. Drizzle the chicken with the creamy Buffalo sauce and honey (or serve them on the side for dipping). Garnish the mashed potatoes and chicken with the scallion greens.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

Can I make this recipe gluten-free?

To make it gluten-free, use gluten-free panko breadcrumbs and ensure your Frank’s Seasoning blend is gluten-free. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave; the chicken may lose some crispiness.