Crispy Buffalo Chicken Cutlets with Creamy Mashed Potatoes and Green Beans

If you love the bold flavors of buffalo wings but want a satisfying dinner, this recipe is for you. Crispy chicken cutlets are coated in a cheesy, buffalo-spiced panko crust, then roasted until golden and juicy. A creamy, tangy sauce and a drizzle of honey add the perfect finishing touch.

On the side, buttery roasted green beans and creamy scallion mashed potatoes round out the meal. It’s a complete, flavor-packed dinner that’s sure to become a family favorite.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Trim green beans if needed.
2. In a small bowl, combine half the sour cream, ½ tsp Frank’s Seasoning and a pinch of salt. Stir in water 1 tsp at a time until drizzling consistency. Set aside.
3. Place 1 tbsp butter 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 salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve ½ cup cooking liquid, then drain.
5. In the empty pot, heat a drizzle of oil over low heat. Add scallion whites; cook until softened, 1 minute. Return potatoes to pot; mash with remaining sour cream and 1 tbsp butter until smooth, adding reserved cooking liquid as needed. Season with salt and pepper. Keep covered off heat.
6. Pat chicken dry; season with salt and pepper. Place on one side of a lightly oiled baking sheet. Mound tops with panko mixture, pressing firmly.
7. Toss green beans on the opposite side of the sheet with olive oil, salt and pepper. Roast on top rack until chicken is golden and cooked through (internal temp 165°F) and green beans are tender, 15-18 minutes. If green beans finish early, remove and continue roasting chicken.
8. Transfer green beans to a large bowl; toss with 1 tbsp butter until melted. Divide green beans, potatoes and chicken among plates. Drizzle chicken with creamy sauce and honey. Garnish potatoes 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 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 toaster oven to maintain crispiness.