Crispy Buffalo Chicken Cutlets with Mashed Potatoes and Roasted Broccoli

If you love the bold flavors of Buffalo wings but want a satisfying dinner, this recipe is for you. Chicken cutlets are coated in a cheesy, spicy panko mixture and baked until golden and crunchy. A creamy Buffalo-style sauce and a drizzle of honey add the perfect finishing touch.

On the side, enjoy fluffy mashed potatoes with sour cream and scallions, plus buttery roasted broccoli. It’s a complete meal that brings all the excitement of game day to your dinner table.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

16 ounce BroccoliView 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

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Adjust rack to top position (use top and middle for 4 servings). Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Cut broccoli into bite-size pieces if needed.
2. In a small bowl, combine half the sour cream, ½ tsp Frank’s Seasoning (1 tsp for 4 servings) and a big pinch of salt. Stir in water 1 tsp at a time until the sauce reaches a drizzling consistency. Set aside.
3. Place 1 TBSP butter (2 TBSP for 4) in a medium microwave-safe bowl; microwave until melted, 30-45 seconds. Stir in panko, Monterey Jack cheese, remaining Frank’s Seasoning and a pinch of salt and pepper.
4. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Heat a drizzle of oil in the empty pot over low heat. Add scallion whites and cook until softened, 1 minute. Return potatoes to pot; mash with remaining sour cream and 1 TBSP butter (2 TBSP for 4) until smooth, adding splashes of reserved cooking liquid as needed. Season with salt and pepper. Keep covered off heat.
5. Pat chicken dry with paper towels; season all over with salt and pepper. Place on one side of a lightly oiled baking sheet (for 4 servings, spread chicken across entire sheet). Mound tops of chicken with panko mixture, pressing firmly to adhere (do not coat undersides).
6. Toss broccoli on the opposite side of the sheet with a drizzle of olive oil and a pinch of salt and pepper (for 4 servings, use a second sheet; roast chicken on top rack, broccoli on middle). Roast on top rack until chicken is golden and cooked through and broccoli is slightly crispy, 18-22 minutes. If chicken finishes early, remove from sheet and continue roasting broccoli.
7. Transfer roasted broccoli to a large bowl; add 1 TBSP butter and toss until melted. Divide broccoli, mashed potatoes and chicken between plates. Drizzle chicken with creamy Buffalo sauce and honey (or serve on the side). Garnish with 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 cutlets or pound them to an even thickness for even cooking.

What can I substitute for Frank's Seasoning Blend?

You can use a mix of cayenne pepper, garlic powder, onion powder and a pinch of paprika. Adjust to taste.

Can I make this recipe dairy-free?

Yes, use dairy-free sour cream and butter substitutes and omit the cheese or use a dairy-free cheese alternative.