Crispy Buffalo Chicken Cutlets with Mashed Potatoes and Roasted Broccoli

If you love the bold flavors of Buffalo wings but want a satisfying dinner that doesn’t require a napkin stack, this recipe is for you. We’ve taken all the spicy, tangy goodness of classic wings and turned it into a crispy chicken cutlet dish that’s perfect for a weeknight meal. The chicken is coated in a cheesy, seasoned panko crust, baked until golden and juicy, then finished with a drizzle of creamy Buffalo sauce and honey.

On the side, you’ll find velvety mashed potatoes studded with scallions and tender roasted broccoli tossed in butter. Every bite is a balance of heat, sweetness and comfort. It’s a slam-dunk dinner that brings the game-day spirit to your table any day of the week.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 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

24 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) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and position a rack in the top third of the oven. Wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green tops. Cut the broccoli into bite-sized florets if needed.
2. In a small bowl, combine half of the sour cream, ½ teaspoon of Frank’s Seasoning Blend (use 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 of butter (2 tablespoons for 4 servings) in a medium microwave-safe bowl and microwave until melted, 30-45 seconds. Stir in the panko breadcrumbs, shredded Monterey Jack cheese, the remaining Frank’s Seasoning Blend and a pinch of salt and pepper.
4. Dice the potatoes into ½-inch cubes. Place them 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 potato cooking water, then drain the potatoes.
5. Heat a drizzle of cooking oil in the empty pot over low heat. Add the scallion whites and cook until softened, about 1 minute. Return the drained potatoes to the pot and add the remaining sour cream and 1 tablespoon of butter (2 tablespoons for 4 servings). Mash until smooth and creamy, adding splashes of the reserved potato water as needed. Season with salt and pepper. Keep covered off the heat until ready to serve.
6. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Place them on one half of a lightly oiled baking sheet. (For 4 servings, spread the chicken across the entire sheet.) Mound the panko mixture on top of the chicken, pressing firmly to adhere; no need to coat the undersides.
7. Toss the broccoli on the other half of the baking sheet with a drizzle of olive oil and a pinch of salt and pepper. (For 4 servings, use a second baking sheet for the broccoli; roast chicken on the top rack and broccoli on the middle rack.) Roast on the top rack until the chicken is golden brown and cooked through and the broccoli is slightly crispy, 18-22 minutes. If the chicken finishes before the broccoli, remove the chicken from the sheet and continue roasting the broccoli.
8. Transfer the roasted broccoli to a large bowl and toss with 1 tablespoon of butter until melted. Divide the broccoli, mashed potatoes and chicken among plates. Drizzle the chicken with the prepared Buffalo sauce and honey (or serve them on the side for dipping). Garnish the mashed potatoes and chicken with the scallion greens and serve immediately.

Recipe Tips

FAQ

Can I use boneless, skinless chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. If they are thick, pound them to an even thickness (about ½ inch) to ensure even cooking.

What can I substitute for Frank's Seasoning Blend?

You can make your own blend by combining cayenne pepper, garlic powder, onion powder and a pinch of paprika. Adjust the cayenne to your preferred spice level.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.